Quick Sausage and Shrimp Jambalaya
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 416
- Total Fat
- 17
- Saturated Fat
- 5
- Carbohydrates
- 35
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 32
- Cholesterol
- 207
- Sodium
- 916
- Total: 30 min
- Active: 30 min
Ingredients
1 tablespoon extra-virgin olive oil
1 yellow onion, diced
6 ounces andouille sausage, diced
2 celery stalks, thinly sliced
1 green bell pepper, diced
4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon creole or Cajun seasoning blend
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 15-ounce can diced tomatoes
2 cups cooked rice
1 pound cooked and peeled shrimp
1 tablespoon hot sauce
2 tablespoons chopped scallions
Directions
- Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.
- Add the celery and bell pepper and cook until softened, 5 to 7 minutes longer. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.
- Reduce the heat to low. Sprinkle the Creole seasoning, salt and pepper on top. Stir in the tomatoes and rice and cook until warmed through. Taste and stir in additional salt and pepper if needed. Stir in the shrimp and heat through. Stir in the hot sauce. Sprinkle with the scallions. Serve warm.