Chicken Sausage Jambalaya with Shrimp
Chicken Sausage Jambalaya with Shrimp has lots of great Cajun flavor with less calories than a version with pork sausage.
- Prep Time: 10 mins
- Cook Time: 70 mins
- Total Time: 1 hour 20 mins
- Yield: 8 servings 1x
- Category: Main
- Cuisine: Cajun
Ingredients
Scale
- 2 tbsp olive oil
- 2 packages pre-cooked spicy Italian chicken sausage
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 1 large onion, diced
- 6 garlic cloves, chopped
- 1 can diced tomatoes
- 4 cups low-sodium chicken broth
- 1 1/2 cup water
- 2 1/4 cups long-grain brown rice
- 1 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 2/3 teaspoon cayenne, or to taste
- 1 lb frozen okra
- 1 lb. pre-cooked, peeled and deveined shrimp
- Hot sauce for serving
Instructions
- In a large pot, heat 1 tablespoon oil over high heat. Add sausage and cook until lightly browned. Remove from pot and set aside. Slice sausages diagonally when they have cooled.
- Add remaining oil, celery, bell pepper, onion and garlic. Cook until softened, about 5 minutes.
- Stir in tomatoes, broth, water, rice, thyme, salt and cayenne. Bring to a boil, cover and simmer 35 minutes, stirring now and then.
- Add frozen okra and reserved sausage. Cook on medium heat, uncovered, stirring frequently, until rice is tender, 10 to 15 minutes.
- Add shrimp and continue cooking until heated through, about 10 minutes for shrimp that are not frozen; add 5 minutes if you are using frozen, pre-cooked shrimp. Scoop some jambalaya into bowls after the shrimp is heated through, and you are ready to enjoy!
