Shrimp and Sausage Jambalaya Recipe

Looking for an easy Shrimp and Sausage Jambalaya recipe? Learn how to make Shrimp and Sausage Jambalaya using healthy ingredients.


Submitted by laest69

Makes 12 servings



Copyright 2010, Amelia Durand, All Rights Reserved

Recipe Ingredients for Shrimp and Sausage Jambalaya

1 tablespoon olive oil
1 pound sausage, such as kielbasa or andouille, sliced
1 pound smoked ham, cubed
1 tablespoon butter
1 medium onion, diced
1 cup diced celery
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup Tomatoes, Red, Ripe
3 garlic cloves, minced
1 rings 1/2 teaspoon cayenne
2 teaspoons diced fresh oregano
1 teaspoon diced fresh thyme
2 tablespoons tomato paste
6 cups chicken stock, preferably homemade
3 cups long-grain rice, rinsed
3 tbsp,+crumbled bay leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 dashes hot sauce, optional (recommended: Tabasco)
1/2 cup chopped scallions, divided
3/4 cup chopped fresh parsley, divided
1/4 cup freshly squeezed lemon juice
1 pound medium shrimp, deveined (20 to 24 count)

Recipe Directions for Shrimp and Sausage Jambalaya

  1. Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.

  2. Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.

Categories

Spanish

Nutrition Facts
Serving Size 354.6g
Amount Per Serving
Calories
440
Calories from Fat
161
% Daily Value*
Total Fat
17.9g
28%
Saturated Fat
7.4g
37%
Trans Fat
0.0g
Cholesterol
115mg
38%
Sodium
1725mg
72%
Potassium
359mg
10%
Total Carbohydrates
45.4g
15%
Dietary Fiber
2.7g
11%
Sugars
4.1g
Protein
23.6g
Vitamin A 25% Vitamin C 67%
Calcium 7% Iron 27%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in vitamin C
  •   Bad points
  • High in sodium
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