Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Shrimp and Sausage Jambalaya Recipe
    Lost? Site Map

    Shrimp and Sausage Jambalaya

    Shrimp and Sausage Jambalaya. Photo by vrvrvr

    1/2 Photos of Shrimp and Sausage Jambalaya

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Faith77's Note:

    This is very yummy. This was my first jambalaya recipe and it was perfect. I got the recipe from someone's web site ( www.colpean.com).

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a large saucepan over medium heat.
    2. 2
      Add sausage and cook for 2 minutes.
    3. 3
      Add onions, bell peppers and celery.
    4. 4
      Season with salt and cayenne and saute for 6 to 8 minutes or until golden, wilted and soft.
    5. 5
      Add rice and stir to coat evenly.
    6. 6
      Add tomatoes with juice, garlic, bay leaves, water and thyme.
    7. 7
      Cover and cook over medium heat for about 20 minutes.
    8. 8
      Season shrimp with salt and cayenne.
    9. 9
      Add to mixture and cook for 10 more minutes.
    10. 10
      Cook until rice is tender, liquid is absorbed and shrimp is pink.
    11. 11
      Remove from heat and let stand covered for about 5 minutes.
    12. 12
      Remove bay leaves and stir in green onions and serve.

    Ratings & Reviews:

    • on January 24, 2014

      55

      Very easy and one pot dish!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 11, 2013

      55

      Great recipe, easily adaptable. I used less oil and less sausage (spicy andouille, so no need for the cayenne), and I used more tomatoes (a 28 ounce can of crushed tomatoes plus an 8 oz. can of tomato sauce) and a little white wine. I was feeding a crowd, and It all tasted delicious. I'll remember this one next time I want an easy-to-put-together jambalaya!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 15, 2007

      45

      Easy to make and full of flavor. The seasonings were just right. I used very little cayenne, just a hint, as I was feeding two toddlers and they both cleaned their plates. I would probably cut the cooking time/temperature down a bit next time to avoid the mushy rice problem. Overall it was great and I'll make it again soon. I used smoked turkey sausage.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Shrimp and Sausage Jambalaya

    Serving Size: 1 (425 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 481.5
     
    Calories from Fat 244
    50%
    Total Fat 27.1 g
    41%
    Saturated Fat 7.8 g
    39%
    Cholesterol 141.5 mg
    47%
    Sodium 1170.7 mg
    48%
    Total Carbohydrate 35.2 g
    11%
    Dietary Fiber 2.6 g
    10%
    Sugars 5.4 g
    21%
    Protein 23.1 g
    46%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites