Prep 35 mins
Cook 25 mins
Warm and filling Jambalaya that even my toddlers eat. I like it served with warm buttermilk biscuits.
- 1 lb shrimp, deveined and tailless
- 1 lb smoked sausage or 1 lb kielbasa
- 1 cup uncooked rice
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (14 ounce) can chicken broth
- 1 cup diced celery
- 1 medium bell pepper, chopped
- 1 medium yellow onion, chopped
- 2 tablespoons cajun seasoning
- 1 teaspoon fresh garlic
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
- In a large pot, combine celery, bell pepper, onion and one tablespoon of olive oil; saute for about 3 minutes.
- Add the diced tomatoes, Cajun seasoning, garlic, crushed red pepper and chicken broth; bring to a boil.
- Add the rice, bring to a boil again, cover and cook for 20-25 minutes until the rice is done.
- Meanwhile, get out a frying pan, add the remaining tablespoon of olive oil and brown your sausage; set aside in a covered bowl.
- Saute and thoroughly cook your shrimp in the same frying pan, set aside (you can use already cooked shrimp for an easier preparation).
- When the rice is done cooking, stir in your Kielbasa and shrimp and then SERVE AND ENJOY!
We loved this recipe, so easy for a weeknight. I cut down the kielbasa to 1/2 pound and added 1/2 pound chicken breasts that I had, cut up. Be sure your cajun spice is fresh. This was SPICEY! YUM! If you're sensitive to the hot stuff you might want to use only 1/2 teaspoon pepper flakes. I squeezed fresh lemon to brighten the taste, and next time I would add even more chopped bell pepper about 10 minutes before serving for some crunch, just my family's taste. Served with sour cream and enjoyed. Thanks for sharing your recipe! Made for PAC Spring 2009.