Recipe courtesy of Leslie G Pendleton
Shrimp and Sausage Jambalaya
- Yield: Serves 4 to 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 525
- Total Fat
- 23
- Saturated Fat
- 8
- Carbohydrates
- 47
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 31
- Cholesterol
- 175
- Sodium
- 782
Ingredients
1 pound smoked sausage, such as kielbasa or hot links, sliced 1/4 inch thick
6 or 7 scallions, trimmed
1 large green bell pepper, chopped
2 celery ribs, chopped
3 cups chicken broth
1 1/2 cups uncooked long-grain rice
1/2 teaspoon dried thyme
1 pound raw small to large shrimp, peeled
Freshly ground black pepper
Directions
- In a large heavy saucepan, cook the sausage over moderate heat until browned. With a slotted spoon, transfer the sausage to a plate.
- Chop the scallions, reserving the dark green parts for garnish; add the white and pale green parts to the saucepan. Add the green pepper, celery, and garlic. Cook over moderate heat, stirring, for 5 minutes. Add the broth, rice, thyme, and reserved sausage. Bring the mixture to a boil. Reduce the heat to a simmer and cook the jambalaya, covered, for 10 minutes. Stir in the shrimp and pepper and cook the mixture, covered, for 10 to 15 minutes more or until the shrimp are just done and the rice is tender.
- Serve the jambalaya sprinkled with the reserved scallion greens.
Cook’s Note
You don't need to add salt, as it is provided by the canned broth and sausage.