Chicken Sausage Jambalaya with Shrimp

Jambalaya! Love the sound of that, don’t you? I haven’t had too much experience cooking with shrimp. A One Day Sale on shrimp at Whole Foods Woburn seemed like a good time to try something new. I was looking to try out a recipe with some good spice involved, and so I adapted a Chicken Sausage Jambalaya with Shrimp recipe from the Whole Foods blog. The use of chicken sausage and shrimp make this a healthy meal. I followed their recipe with just a few minor adjustments.

Wine Pairing for Chicken Sausage Jambalaya

Anticipating some heat in the dish, I asked Ray at Pairings for a suggestion. He pointed me in the direction of one of his favorites to go with Thai Food, the 2009 Sipp Mack Gewurztraminer ($19). I got honeysuckle on the nose, and taste of honey and a bit of lemon. Good mouthfeel–especially after a bite of Chicken Sausage Jambalaya! A good pairing. As you can see from the first photo, we tried our newer jambalaya recipe with a red wine; if you go in the direction you’ll want something with a bit of spice, such as a Zinfandel or a Syrah.

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Chicken Sausage Jambalaya with Shrimp

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Chicken Sausage Jambalaya with Shrimp has lots of great Cajun flavor with less calories than a version with pork sausage.

• Author: Cooking Chat
• Prep Time: 10 mins
• Cook Time: 70 mins
• Total Time: 1 hour 20 mins
• Yield: 8 servings 1x
• Category: Main
• Cuisine: Cajun

Ingredients

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• 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 ½ cup water
• 2 ¼ cups long-grain brown rice
• 1 ½ teaspoon dried thyme
• 1 teaspoon salt, or to taste
• ⅔ teaspoon cayenne, or to taste
• 1 lb frozen okra
• 1 lb. pre-cooked, peeled and deveined shrimp
• Hot sauce for serving

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Instructions

1. 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.
2. Add remaining oil, celery, bell pepper, onion and garlic. Cook until softened, about 5 minutes.
3. Stir in tomatoes, broth, water, rice, thyme, salt and cayenne. Bring to a boil, cover and simmer 35 minutes, stirring now and then.
4. Add frozen okra and reserved sausage. Cook on medium heat, uncovered, stirring frequently, until rice is tender, 10 to 15 minutes.
5. 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!

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Full disclosure: Whole Foods Woburn provided me with the ingredients for the meal to help spread word about the special. I chose the recipe, and the results are fully my own!