Shrimp & Sausage One Pot Jambalaya
This shrimp and sausage one pot jambalaya recipe is veggie-packed with minimal cleanup. It is sure to please the tastebuds of the whole family. Prepare to add this recipe to your weeknight dinner rotation.
Ingredients
- 1 tbsp olive oil
- 12 oz andouille sausage, cut into quarters
- 2 tbsp butter
- 2 green onions, thinly sliced, whites & greens separated
- 1 white onion, diced
- 2 ribs of celery, diced
- 1 1/2 bell peppers, diced (I used 1/2 each yellow, orange, and red for added color)
- 1 jalapeno, diced
- 3 cloves garlic, minced
- 1 14-oz can fire-roasted diced tomatoes
- 4 cups chicken broth
- 1 1/2 cups long grain white rice, rinsed
- 2 tbsp The Spice Girl Kitchen Cajun Seasoning
- The Spice Girl Kitchen Tri-Salt Blend, to taste
- 1 lb gulf shrimp, peeled and deveined
Instructions
- Heat the olive oil in a stock pot over medium-high heat. Add in andouille sausage and saute for 5 minutes or until the sausage is slightly browned. Remove with a slotted spoon and set aside on a clean plate.
- Reduce heat to medium and add the butter to the same pot. Once the butter is melted, add the whites of the green onions, white onion, celery, bell peppers, and jalapeno. Sautee for 5-7 minutes, or until onions are soft. Add in garlic and saute for 1 additional minute.
- Add the fire-roasted tomatoes, chicken broth, rice, cajun spice, & salt. Stir to combine. Bring mixture to a boil, stirring frequently so the rice does not settle to the bottom. Cover, reduce heat to medium-low, and simmer for about 15 minutes or until most of the liquid is absorbed and the rice is almost cooked through. Stir frequently, ensuring the rice is not sticking to the bottom.
- Add in the gulf shrimp and sausage and stir again. Re-cover and continue simmering until shrimp is cooked through. This should take about 5 minutes. The shrimp will appear curled, pink, and no longer transparent and the internal temperature should be 145 ℉.
- Remove from heat. Allow 5 minutes to cool before serving. Serve warm. Garnish with the green parts of the green onion. Enjoy!
Video
Notes
- Jambalaya typically has at least 1-2 protein sources. The most commonly used protein sources are sausage, shrimp & chicken. Feel free to customize your protein by adding in chicken or doing a different combination of proteins.
- Store in an airtight container in the refrigerator for 3 days or in the freezer for up to 3 months.
- If the recipe is too spicy, reduce the amount of spice used or omit the jalapeno. If you wish for more kick, include the seeds from the jalapeno or increase the number of jalapenos or the amount of the spice blend used.
- Feel free to use frozen shrimp! Just be sure that you thaw it beforehand and double-check that you purchase raw shrimp (not pre-cooked shrimp). I prefer large gulf shrimp!