Easy Jambalaya Recipe with Sausage and Shrimp | Jambalaya is truly one of Louisiana’s most versatile dishes. It can have one or many proteins added. Some common additions include shrimp, smoked sausage, pork, ham, and crawfish. It can be made with chicken or beef as well. The “holy trinity” combination of onions, peppers, and celery is situated in most jambalaya recipes.
This jambalaya can be a delicious combination of rice, chicken, andouille sausage, and shrimp. Tomatoes, garlic, and herbs season this tasty dish.
Feel free to include some steamed peas towards dish, or include some cooked drained beans.
It is a beautiful Fall saturday, sunny and a higher while in the 60’s. I bought early today and went outside to be aware of the Full Lunar Eclipse. It had become perfect morning to view it, clear skies above. Many years ago, when I’d been working second shift, I’d been returning home while in the wee hours and caught an Eclipse earlier, so today was my second possible opportunity to see one. For dinner tonight it’s Leftovers, Shrimp and Andouille Sausage Jambalaya.
I were built with a package of bell peppers that included one yellow, one red, and another green bell pepper that my husband diced for me. I took a package of large shrimp outside of my freezer and thawed it in cold running water and removed the tails.
Trina’s recipe calls for a couple of spices and seasonings, included in this cayenne. Normally I’ve cayenne at your home, in case I bought willing to get this to dish Used to do not. Used to do, however, have a bottle of Seafood Magic and diced to substitute it for a handful of the ingredients. It finished up working out nicely, I can say.
The Shrimp and Sausage Jambalaya recipe does take a little time to organize – but that is okay – the simmering helps the flavors to meld. Overall it’s going to take about an hour, however it’s not difficult.
Jambalaya Recipe with Sausage and Shrimp
Course : Main Course
Prep Time : 10 minutes
Cook Time : 30 minutes
Total Time : 40 minutes
Servings : 6
- 1-2 Tablespoons olive oil
- 1 package Johnsonville New Orleans Spicy Smoked Sausage Links andouille sausage, cut into 1/4 inch pieces
- 1-2 Tablespoons butter
- 1 medium onion chopped
- 1 each – red green, and yellow bell pepper, diced
- 1 14 ounce can petite diced tomatoes
- 2 garlic cloves pressed
- 1 teaspoon dried oregano
- 3 teaspoons Seafood Magic
- 2 Tablespoons tomato paste
- 2 cups chicken broth
- 2 Tablespoons lemon juice
- 1 package of raw large shrimp, peeled, deveined and tails removed