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Shrimp and Sausage Jambalaya

Prep Time 25 minutes
Cook Time 25 minutes

Ingredients

  • 2 Tbsp Olive Oil
  • ¾ LB Shelled Medium Shrimp
  • 1 LB Ham (preferably smoked) Cubed
  • 1 LB Kielbasa, Andouille or Chorizo Sausage Sliced
  • 2 Cloves Garlic Minced
  • 2 Stalks Celery Diced
  • 1 Green or Red Bell Pepper Diced
  • 1 LG Onion Diced
  • 1 ½ Cups Long Grain Rice
  • 16 Oz Can of Diced Tomatoes
  • 4 Cups Chicken Broth
  • 1 tsp Kosher Salt
  • ¼ tsp Cayenne Pepper
  • ½ Cup Fresh Parsley Chopped

Instructions

  • Heat the Oil in a large heavy stockpot over high heat and add the shrimp.
  • Cook, stirring constantly, until the shrimp curl and just begin to brown about 3 minutes.
  • Remove the shrimp with a slotted spoon and set aside.
  • Add the Ham and Sausage to the stockpot and cook, stirring frequently, until both are well browned about 15 minutes.
  • Reduce heat to medium and add the Garlic, Celery, Bell Pepper and Onion.
  • Cook, stirring frequently, until tender, about 10 minutes.
  • Stir in the Rice, Tomatoes, Broth, Salt, Cayenne Pepper, and half the Parsley. Cover, reduce heat to low and simmer 20 minutes or until the liquid is almost absorbed.
  • Stir in the Shrimp and the remaining Parsley.
  • Cover and cook until all the liquid is absorbed, 3 to 5 minutes more.