Description
A flavorful and hearty one-pot shrimp and sausage jambalaya recipe featuring tender shrimp, smoky chicken sausage, and aromatic vegetables cooked together with Cajun seasoning and long-grain rice. Easy to prepare and perfect for a satisfying weeknight dinner.
Ingredients
Scale
Proteins
- 1 lb shrimp (peeled and deveined)
- 12 oz smoked chicken sausage (sliced)
Vegetables
- 1 bell pepper (diced)
- 1 onion (chopped)
- 3 cloves garlic (minced)
Pantry Items
- 1 cup long-grain rice
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 cup low-sodium chicken broth
- 2 tsp Cajun seasoning
- 2 tbsp olive oil
Instructions
- Prepare Ingredients: Dice the bell pepper, chop the onion, and mince the garlic to get all vegetables ready for cooking.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the onions and diced bell peppers, sautéing until softened, about five minutes.
- Cook Sausage and Garlic: Stir in the minced garlic and sliced chicken sausage. Cook until the sausage is slightly caramelized, approximately three minutes.
- Add Rice and Seasoning: Add the long-grain rice and Cajun seasoning to the pot. Stir well to combine and coat the rice with flavors.
- Simmer with Liquids: Pour in the diced tomatoes with their juice and the chicken broth. Bring the mixture to a simmer to start cooking the rice.
- Cook Rice and Add Shrimp: Reduce heat to low and cook for twenty minutes to allow the rice to absorb the liquids.
- Finish with Shrimp: Add the peeled and deveined shrimp to the pot. Cover and cook for an additional five minutes until the shrimp turns bright pink and is cooked through.
Notes
- Use low-sodium chicken broth to control salt content.
- For extra heat, add cayenne pepper or hot sauce along with Cajun seasoning.
- You can substitute smoked chicken sausage with Andouille sausage or any smoked sausage.
- Make sure shrimp are peeled and deveined for best texture and taste.
- This dish is best enjoyed fresh, but leftovers can be refrigerated and reheated.
