Jambalaya with Italian Sausage and Shrimp

Jambalaya with Italian Sausage and Shrimp

Feed the masses in style with this easy to prepare, one-pot meal of Jambalaya with spicy sausage and shrimp. It's packed with flavor and composed of easy to find ingredients, no matter where you live.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Servings:

Calories: 625kcal

Author: Jessica Fisher

Ingredients

2 tablespoon olive oil
16 oz hot Italian sausage links
3 cup long grain white rice uncooked
1 onion chopped
3 bell pepper (any color) chopped
4 clove garlic minced
2 to 3 tablespoon Cajun Spice Mix or more to taste
5 cup chicken stock
1 cup tomato sauce
1 lb medium shrimp peeled and deveined

Instructions

In a large pot over medium high heat, heat the oil until shimmering. Add the sausages and cook, turning often, until cooked through, about ten minutes. Remove the sausages to a plate and tent with foil.
Add the rice, onion, and peppers to the drippings and cook, scraping up any browned bits, until the rice is opaque and the onions are translucent, about ten minutes. Add the garlic and the spice mix and cook another minute.
Stir in the stock and the tomato sauce. Bring to a boil. Turn down the heat, cover and simmer for 10 minutes.
Meanwhile, slice the sausages at an angle. Add the sausages and shrimp to the pot and cover, cooking another 10 minutes on low until the shrimp is cooked and the rice is tender.

Notes

Serving Suggestions: I consider this a one-dish dinner. A green salad is a nice side dish if you want something more. You can also serve cornbread and butter on the side.

Shop Your Kitchen: There are so many different subs you can consider based on what you have.

Vary the sausage or add ham, bacon, prosciutto, or other cooked meats.
Diced tomatoes or crushed tomatoes can be substituted for the tomato sauce.

How to Make a Meal Prep: This jambalaya makes a great easy lunch! Divide it into meal prep containers, refrigerate, and reheat before serving.

Make a Plan for Leftovers: Leftover jambalaya is good for up to 3 days in the fridge. If you store leftovers in clear air-tight containers you’re more likely to notice them and make sure they get eaten.

Freeze Extras for Later: I don't recommend cooking this to freezer due to the shrimp and rice not freezing super well. However, you can make a freezer meal kit containing several bags: sausage, vegetables, and shrimp bagged separately. Add the other ingredients when you prepare the jambalaya.

Nutrition