Description
A flavorful and comforting one pot jambalaya with shrimp and smoked sausage that embodies the spirit of New Orleans.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 pound smoked sausage, sliced
- 1 cup long-grain rice
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 3 cups chicken broth
- 2 teaspoons Cajun seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- Green onions for garnish
Instructions
- In a large pot over medium-high heat, warm the olive oil.
- Toss in the sliced sausage and cook until it’s browned.
- Add the diced onions, bell peppers, and minced garlic. Sauté until softened, about 5 minutes.
- Stir in the rice and Cajun seasoning for about a minute.
- Pour in the diced tomatoes and chicken broth. Bring everything to a boil.
- Reduce the heat and let it simmer for about 20 minutes, or until the rice is tender.
- Gently fold in the shrimp and cook for another 5-7 minutes until they are pink and opaque.
- Season with salt and pepper to your preference.
- Serve garnished with sliced green onions.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat to an internal temperature of 165°F.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 210mg