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Shrimp and Sausage Jambalaya


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  • 2 T olive oil
  • 3/4 lb shelled medium shrimp
  • 1 lb ham, cubed
  • 1 lb kielbasa sausage
  • 2 large garlic cloves, minced
  • 2 large celery stalks, diced
  • 1 green or red bell pepper, diced
  • 1 large onion, diced
  • 1 1/2 C long grain rice
  • 1 l6 oz can diced tomatoes
  • 4 C chicken broth
  • 1 t dosher salt
  • 1/4 t cayenne pepper
  • 1/2 C chopped fresh parsley



Step 1

Heat the oil in a large, heavy stockpot over high heat and add the shrimp. Cook, stirring constantly, until the shrimp curl and just begin to brown, about 3 minutes. Remove the shrim with a slotted spoon and set aside. Add the ham and sausage to the stock pot and cook, stirring frequently, until both are well browned, about 15 minutes. Reduce heat to medium and add the garlc, celery, bell pepper, and onion. Cook, until tender about 10 minutes. Stir in the rice, tomatoes, broth, salt, cayenne pepper and half the parsley. Cover, reduce heat to low, ad simmer 20 minutes or until the liquid is almost absorbed. Stir in the shrmp and the remaining parsley. Cover and cook until all the liquid is absorbed, 3 to 5 minutes more. (Can be made up to 1 day ahead. Cover and refrigerate, Reheat, covered in a 325 oven for 20 minutes, stirring once or twice.

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