Description
A delicious shrimp and Andouille sausage jambalaya that’s packed with flavor and easy to make.
Ingredients
Scale
- 1 cup onions (diced)
- 1 cup bell peppers (diced)
- 1 cup Andouille sausage (sliced)
- 1 cup raw shrimp (peeled and deveined)
- 1 can diced tomatoes (14 oz)
- 1 cup long-grain rice (rinsed)
- 2 cups chicken broth (or low-sodium stock)
- 1 tbsp Cajun seasoning (adjust to taste)
Instructions
- In a large skillet, heat oil over medium heat. Add the onions and bell peppers; sauté until softened, about 5 minutes.
- Stir in the sliced Andouille sausage and cook for an additional 2 minutes.
- Add diced tomatoes, rice, Cajun seasoning, and chicken broth. Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
- In the last 5 minutes, fold in the shrimp and cook until they turn pink and are cooked through.
Notes
- This recipe can be adjusted for spiciness by varying the amount of Cajun seasoning.
- Serve with hot sauce for an extra kick!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg