Shrimp Jambalaya Recipe

Posted by Lacey Byrd on


Shrimp Jambalaya

Ready in 40 minutes

Serves  5 people

Per Serving: 

Calories: 460

Protein: 44

Carbs: 53

Fat: 9



Ingredients

  • 4 links Spicy Chicken Sausage
  • SPRAY Olive Oil
  • 1 whole Onion, chopped
  • 1 whole Red Bell Pepper, seeded and chopped
  • 1 whole Green Bell Pepper, seeded and chopped
  • 3 cloves Garlic, minced
  • 1 1/2 tablespoons Cajun Seasoning {store bought or homemade}
  • 2 tablespoons Worcestershire
  • 1 can {14.5 ounces} Diced Tomatoes in Tomato Juice
  • 1 1/2 cups Black Rice
  • 3 1/2 cups Chicken Stock
  • 1 pound Shrimp, peeled and deveined
  • 2 stems Green Onions, chopped for garnish

Preparation

  1. In a large shallow pan heat SPRAY olive oil over medium high heat, add the sliced Chicken sausage. Cook for 2 minutes until edges brown and crisp. Remove with a slotted spoon to a plate and set aside.
  2. Add the chopped onion and chopped bell peppers to the pan. Stir and saute for 3-4 minutes until slightly translucent and brown. Add garlic and Cajun seasoning to the pan. Stir to combine until fragrant, about 30 seconds. Add worcestershire and the diced tomatoes. Stir and add rice and cooked andouille to the pan. Stir and cover with chicken stock. Bring to a boil and reduce to simmer. Cover with a lid and cook until rice is cooked but still has liquid in the pan, about 20 minutes.

 

  1. Add shrimp to the pan and stir. Cover and cook shrimp for 5-7 minutes until pink and no longer opaque. All stock should be absorbed. Serve immediately garnished with green onion.

Tips

Swap Chicken Sausage for Vegan Kielbasa Sausage

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