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Sausage & Jumbo Shrimp Jambalaya

Yields6 ServingsPrep Time20 minsCook Time1 hr 15 minsTotal Time1 hr 35 mins

Celebrate your Marti Gras with a version of Jambalaya that has all of the flavor with much less fat and fewer calories. The flavors are developed in layers by caramelizing half the onions at the start of cooking. This builds a richness and sweetness without adding any sugar. Then more onions are added with peppers and celery in the holy trinity of Louisiana cooking. This compliments the dish by imparting a different flavor. Adding in the shrimp at the end gives you perfectly cooked shrimp every time! Put on your beads and get your bottle of hot sauce ready. Enjoy!

 6 ½ oz smoked turkey sausage (one link)
 ½ lb jumbo shrimp, raw
 1 ½ cups brown basmati rice
 4 cups chicken stock, or vegetable broth, sodium free
 3 tbsp tomato paste
 2 large white onions, spanish or sweet, diced
 1 large green pepper, or combination of red & yellow, diced
 3 ribs celery, diced
 4 cloves garlic, minced
 1 tsp ground cumin
 1 tsp smoked paprika
 ½ tsp chili powder
 ½ tsp chipotle chili pepper (or just use 1t regular chili powder)
 1 tsp tarragon
 ½ tsp black pepper

Put all your spices together in bowl and measure out your rice to have ready. Also have your garlic, tomato paste and chicken stock ready. Having this ready near the stove will be helpful to avoid burning your dish.


Spray a large frying pan well with oil and sauté 1 onion (1/2 of your diced onion) over low/med heat until caramelized. Stir often and add small amounts of water when needed to prevent burning. This will take some time and patience but is worth the effort.


Once the onions are golden (this will take 20 - 30 minutes) add the rice, garlic, tomato sauce and spices stirring continuously for an additional minute.


Add stock or broth and bring to boil. Reduce heat, cover and simmer for 30 minutes.


While rice is cooking you can dice the other onion, pepper and celery. Dice the sausage to your desired size. I like to slice the link in half longwise and then chop in bite sized pieces.
In another large frying pan, sauté the sausage, onion, pepper and celery together. Cook just long enough to slightly brown the sausage and soften the vegetables. They will continue to cook in the rice later.


When your 30 minute timer goes off stir the vegetables into the rice. Don't leave the lid off for too long. If your veggie mix is still hot wait a few minutes to add in. You want the rice mixture to be at a simmer (small bubbles) 35 minutes into cooking. The idea is to reach the ideal time to add the shrimp so it is cooked perfectly when the rice is done. adding the vvegetables toward the end of cooking will keep them from breaking down.


Arrange shrimp on top of mixture and return lid. Continue to simmer an additional 10 minutes. Total cooking time is 45 minutes. Shrimp will be cooked perfectly and be a nice pink color when done.
you will need to adjust your timing if using a rice with a different cooking time. If using white rice, add your other vegetables after your onions are caramelized. Then add the remaining ingredients as described above and cook for only 10 minutes before adding the shrimp on top so your total cooking time is 20 minutes.

Nutrition Facts

Serving Size 1 1/3 cup

Servings 0

Amount Per Serving
Calories 320
% Daily Value *
Total Fat 7g11%

Saturated Fat 1.4g7%
Cholesterol 77.8mg26%
Sodium 410mg18%
Total Carbohydrate 46.6g16%

Dietary Fiber 4g16%
Sugars 8.3g
Protein 18.6g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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