Sausage and Shrimp Jambalaya
A creole dish with sausage and shrimp in spicy rice with onions, green pepper, celery and spices.
Ingredients
- 1/4 pound bacon, cut into small pieces
- 1 medium onion, diced
- 1/2 cup green pepper, chopped
- 1/3 cup celery , chopped with leaves
- 1 pound sausage, cut into half inch pieces
- 1 1/2 cups white rice, uncooked
- 1 teaspoon salt
- 2 teaspoons paprika
- 1 teaspoon thyme, dried or fresh
- 2 teaspoons red pepper flakes, crushed
- 4 cups chopped tomatoes
- 4 cups chicken stock
- 1 pound shrimp, peeled and deveined
- 2 tablespoons parsley
- 1 teaspoon black pepper
Instructions
- Add the chopped bacon to a 6-quart Dutch oven or large stock pot. Cook the bacon over medium heat until softened and lightly browned, about 5 minutes.
- Add the onion, green pepper and celery and saute for another 5 minutes, until vegetables are tender.
- Add the sausage and cook until browned.
- Add the uncooked rice, paprika, thyme, and red paper flakes. Stir to coat the rice with the bacon fat and mix the ingredients well. Add the chopped tomatoes and chicken stock to the pan. Turn the heat down to medium low and cover with a lid. Simmer for 30 minutes, until the rice is tender and the liquid is reduced.
- Add the shrimp, pepper and parsley and cook for an additional 3 minutes until the shrimp are pink and cooked through. Do not overcook the shrimp. Serve immediately. Recipe makes 6 servings.
Equipment
- 1 Dutch oven or large soup pot
Nutrition
Calories: 643kcalCarbohydrates: 53gProtein: 38gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 193mgSodium: 1561mgPotassium: 1052mgFiber: 3gSugar: 8gVitamin A: 983IUVitamin C: 30mgCalcium: 140mgIron: 4mg