One-Skillet Cajun Shrimp and Sausage Jambalaya
Dinner has never been simpler! This delicious, flavorful Cajun shrimp and sausage jambalaya is made in one skillet can be on the table in 30 minutes or less.
Servings 4
Ingredients
- 2 tbsps olive oil
- 8 oz smoked andouille sausage sliced into half inches
- 1 medium onion diced
- 2 stalks celery diced
- I bell pepper diced
- 3 garlic cloves minced
- 1 tbsp Cajun seasoning
- 1/4 tsp cayenne pepper
- 1 bay leaf
- I 12oz can diced tomatoes
- l 3/4 cups low sodium chicken broth
- l cups uncooked long-grain white rice
- 1 lb raw shrimp peeled and deveined
- Salt and pepper to taste
- 1/4 cup fresh parsley chopped
Instructions
- Heat oil in a large skillet over medium heat. Add the sausage and cook until browned, 1 to 2 minutes per side. Remove and set aside.
- Add the onions to the skillet and saute until softened, about 4 minutes. Add celery, peppers, and garlic and cook, stirring occasionally, until the vegetables are just tender, about 5 minutes more. Stir in Cajun seasoning, bay leaf, diced tomatoes, chicken broth, and rice, and bring to a boil. Simmer on low, covered, for 12 minutes until rice is partially cooked.
- Fold in sausage and shrimp and cook, covered, until the shrimp are opaque throughout and the rice is tender, about 5 minutes more.
- Season with salt and pepper to taste. Garnish with parsley and serve immediately.
Notes
*I like to use red and yellow bell peppers since they're much sweeter, but feel free to use green bell peppers for a classic jambalaya.
