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shrimp and chicken sausage jambalaya

  • Recipe Submitted by on

Category: Sauces, Healthy Recipes, Main Dish, Chicken, Fish

 Ingredients List

  • 2 Tablespoons olive oil
  • 1/2 lb. chicken sausage, sliced into 1/4-inch bites
  • 1 cup onions, chopped
  • 1 cup bell peppers, chopped
  • 1 cup celery, chopped
  • 3 cloves garlic, chopped
  • 2-1/2 cups chicken stock
  • 1 teaspoon thyme, dried leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon basil, dried leaves
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 2 bay leaves
  • One 28 oz. can chopped tomatoes
  • 1/8 teaspoon cayenne pepper
  • 1-1/2 cups long grain rice
  • 1 pound shrimp, peeled and deveined (size doesn't matter)
  • 1/2 cup scallions, chopped
  • 1/4 cup fresh parsley, chopped

 Directions

step 1
Heat the oil in a stock pot over medium heat until hot.
step 2
Add the chicken sausage, chopped onion, bell pepper, celery, and garlic.
step 3
Cook for 2 minutes, stirring constantly.
step 4
Add the rice, thyme, oregano, basil, chili powder, allspice, cloves, salt, white pepper, bay leaves, and cayenne pepper, and sauté for one minute, stirring constantly.
step 5
Add the chicken stock and canned tomatoes (juice included). Bring to a boil.
step 6
Lower heat to low. Cook covered for 15 minutes, then add the shrimp, scallions, and parsley, and gently stir in.
step 7
Cook for 5 more minutes until the rice is fluffy and the shrimps are firm. (Smaller shrimp may require less cooking time.) Stir periodically, if necessary, to keep from sticking.

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