Easy Jambalaya Recipe with Sausage and Shrimp | Jambalaya! Love the sound of that, not? I have not had too much experience cooking with shrimp. A One Day Sale on shrimp at Whole Foods Woburn gave the look of a great time to use something new. We were looking to experiment with a recipe by good spice involved, so I adapted a Chicken Sausage Jambalaya with Shrimp recipe on the Whole Foods blog. Use of chicken sausage and shrimp makes a nourishing meal. I followed their recipe with a very few minor adjustments.
Jambalaya Recipe with Sausage and Shrimp
I am choosing for making this first recipe because I was ready for an alternative way to use all of those other shrimp in doing my freezer. I originally wanted carryout a shrimp and pineapple curry, but I just had an allergic reaction to pineapple, and I didn’t plan to risk wasting a variety of shrimp and a whole pineapple. Hopefully I’ll get to make curry one of those days because a few days ago I surely could eat handful of pineapple without having adverse reactions, and I’m hoping that the response was either the effect of a weird pineapple or the huge quantities that I ate that day. Until then, listed here are delicious way to make shrimp in jambalaya.
WHAT IS JAMBALAYA
Jambalaya is a popular dish who has Spanish and French influence. It’s prepared with chicken, shrimp, sausages, and rice – maybe a variation of these – and it’s also comfort food at its best. Jambalaya is among the most easiest one-pot meals yourrrre able to put together, even with a busy weeknight.
Keyword: jambalaya, mardi gras, one pot shrimp recipe, one-pot chicken dinner, rice recipes
Servings: 6 Servings
Calories: 436 kcal
Author: Katerina | Diethood
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 celery ribs diced
- 2 bell peppers diced (you can use red, green, yellow, etc.)
- salt and fresh ground pepper to taste
- 3 cloves garlic minced
- 1 pound boneless skinless chicken breasts cubed
- 1/4 teaspoon sweet paprika
- 1 teaspoon oregano
- 6 ounces andouille sausage sliced into coins
- 2 tablespoons tomato paste
- 2 cups low-sodium fat free chicken broth
- 1 14.5-oz can diced tomatoes
- 1 cup long grain rice
- 1 teaspoon or to taste, cajun seasoning
- 1 pound shrimp peeled and deveined
- 2 green onions thinly sliced, for garnish
- dried parsley for garnish
- In a large Dutch oven heat olive oil over medium heat.
- Add onions, celery, and bell peppers and season with salt and pepper.
- Cook for 4 minutes, or until just tender. Stir in garlic and cook for 1 minute.
- Stir in chicken and add sweet paprika and oregano.
- Cook for 5 minutes, or until chicken is browned on all sides.
- Stir in prepared sausage and tomato paste; cook for 1 minute.
- Add chicken broth, crushed tomatoes, rice and cajun seasoning.
- Bring mixture to a boil; reduce heat to medium low and cover the pot with a lid.
- Cook for 20 minutes, or until rice is tender and most of the liquid is absorbed.
- Add the shrimp and cook for 4 to 5 minutes, or until shrimp is pink and cooked through.
- Remove from heat.
- Garnish with sliced green onions and dried parsley.
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