Description
Shrimp & Andouille Sausage Jambalaya is a vibrant, one-pot Southern classic that brings comfort and bold flavors to your table. Succulent shrimp and smoky Andouille sausage meld beautifully with colorful bell peppers and fluffy rice, creating a dish that’s perfect for weeknight dinners or festive gatherings. This jambalaya delivers an irresistible aroma and a delightful mix of spices that will have everyone asking for seconds.
Ingredients
Scale
- 1 lb Andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 cup long grain rice
- 1 medium onion, chopped
- 1 cup bell peppers (mixed colors), chopped
- 3 cloves garlic, minced
- 14 oz canned diced tomatoes
- 4 cups low-sodium chicken broth
- 2 tbsp Creole seasoning
Instructions
- In a large pot over medium heat, add oil and sauté the chopped onion, bell peppers, and garlic until soft (about 5 minutes).
- Add the sliced Andouille sausage and cook until browned on all sides (approximately 8 minutes).
- Stir in the canned diced tomatoes with juices and Creole seasoning; simmer for 5 minutes.
- Add the rice and chicken broth, bringing the mixture to a boil before reducing the heat.
- Cover and let simmer for about 20 minutes until the rice is tender.
- Fold in shrimp during the last 5 minutes of cooking until pink and cooked through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 220mg