Andouille Sausage Jambalaya With Shrimp

Recipe source: Southern Living | January 2016
Photo by Pamela M.
Adapted from southernliving.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from southernliving.com

Ingredients

  • 1

    pound andouille sausage, sliced

  • 1

    tablespoon canola oil

  • 2

    (8-oz.) packages prechopped onion, celery, and bell pepper mix

  • 4

    garlic cloves, minced

  • 1

    tablespoon Creole seasoning

  • 1

    teaspoon dried thyme

  • 2

    (14.5-oz.) cans fire-roasted diced tomatoes

  • 2

    cups chicken broth

  • 2

    (3.5-oz.) packages boil-in-bag rice

  • 1

    pound medium-size raw shrimp, peeled and deveined

  • Chopped fresh parsley

  • Sliced green onions

  • Hot sauce (optional)

Directions

1. Cook sausage in hot oil in a large skillet over medium-high heat, stirring often, 5 minutes or until browned. Remove sausage with a slotted spoon, reserving drippings in skillet. Drain sausage on paper towels, and place in a 5-qt. slow cooker. 2. Add onion, celery, and bell pepper mix; garlic; Creole seasoning; and thyme to hot drippings. Sauté 5 minutes or until vegetables begin to soften. Place in slow cooker, and stir in tomatoes and chicken broth. Cover and cook on LOW 4 hours. 3. Cook rice according to package directions. Stir cooked rice and shrimp into sausage mixture in slow cooker; cover and cook on HIGH 15 minutes or until shrimp turn pink. Top with parsley, green onions, and, if desired, hot sauce.

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