Shrimp and Sausage Jambalaya

Shrimp and Sausage Jambalaya
Shrimp and Sausage Jambalaya

Shrimp and Sausage Jambalaya

  1. 1 lb. hot sausage, smoked sausage or kielbasa

  2. 3 Tbsp. Giant Eagle® butter or margarine

  3. 1 large onion, chopped

  4. 3 stalk celery, chopped

  5. 1 large green bell pepper, chopped

  6. 1 to 2 clove garlic, minced

  7. 1 tsp. cayenne pepper

  8. 1 tsp. black pepper

  9. 1 tsp. white pepper

  10. 2 lb. 31-40 ct. raw shrimp, shell on

  11. 1 cup Giant Eagle® chicken broth

  12. 1 cup uncooked white rice

  13. 14 oz can diced tomatoes

  14. pinch salt & pepper to taste

Prep Time: 10 min.
Total Time: 50 min.

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 1 lb. hot sausage, smoked sausage or kielbasa
  • 3 Tbsp. Giant Eagle® butter or margarine
  • 1 large onion, chopped
  • 3 stalk celery, chopped
  • 1 large green bell pepper, chopped
  • 1 to 2 clove garlic, minced
  • 1 tsp. cayenne pepper
  • 1 tsp. black pepper
  • 1 tsp. white pepper
  • 2 lb. 31-40 ct. raw shrimp, shell on
  • 1 cup Giant Eagle® chicken broth
  • 1 cup uncooked white rice
  • 14 oz can diced tomatoes
  • pinch salt & pepper to taste

Recipe Directions:

Cut the sausage into ¼ inch slices. In a large saucepan, cook the sausage over medium-high heat until browned, about 6 - 8 minutes. Remove with a slotted spoon and transfer sausage to a plate. Melt the butter or margarine in the same saucepan over medium-high heat. Add the onion and cook for 2-3 minutes. Add the celery, green pepper, & garlic and sauté for 5 minutes, stirring occasionally. Add cayenne, black & white pepper, shrimp, and chicken broth. Bring to a simmer, then cover and cook 4-5 minutes until shrimp are pink and cooked through. Remove shrimp with a slotted spoon and place in the refrigerator to stop the cooking. Add tomatoes, rice, and sausage to the saucepan, cover and cook an additional 10-15 minutes. During the last 5 minutes of cooking, shell and devein the shrimp. Add the shrimp back into the jambalaya and cook an additional 2-3 minutes, or until heated through. The jambalaya is ready when the rice is tender and has absorbed most of the liquid. Season with salt and pepper.

Chef's tip: For a less spicy jambalaya, cut the cayenne pepper, black pepper, and white pepper in half.

Serving per recipe:

6-8