
By Kelley Boss
Smoked sausage jambalaya
Original recipe did not include shrimp or cayenne pepper. We thought it needed some more heat, but haven't yet fixed with the cayenne
Updated at: Sat, 28 Sep 2024 23:24:09 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
45
High
Nutrition per serving
Calories776.8 kcal (39%)
Total Fat35.4 g (51%)
Carbs66.4 g (26%)
Sugars5.3 g (6%)
Protein49.4 g (99%)
Sodium2242.6 mg (112%)
Fiber4.3 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

2 Tbsunsalted butter

1 poundandouille sausage
thinly sliced crosswise

1yellow onion
diced

1red bell pepper
diced

1green bell pepper
diced

1 cupcelery
diced

2cloves garlic
minced

1 tspfresh thyme
chopped

1 tspkosher salt

1 tspground black pepper

2 Tbstomato paste

3 cupschicken broth

1 ½ cuplong-grain rice

1 poundshelled shrimp
deveined

¾ tspCayenne pepper
Instructions
Step 1
Preheat oven to 400 degrees

Step 2
In a Dutch oven, melt butter over medium heat.


Step 3

Add sausage, cook stirring occasionally, until browned and crisp, 5-7 minutes.

Step 4

With a slotted, remove from pan and place on a paper towel to drain, leaving the drippings in the pan.


Step 5

Add onion, peppers, celery, garlic, thyme, salt, and black pepper. Cook, stirring occasionally until veggies are softened, 10-15 minutes.








Step 6

Stir in tomato paste; cook, stirring occasionally until deepened in color, about 2 minutes.

Step 7

Stir in chicken broth, scrapping bottom of the pan with a wooden spoon to release browned bits

Step 8
Bring to a boil.
Step 9

Stir in rice, reduce heat and simmer.

Step 10

Top with shrimp then sausage


Step 11

Cover with the lid.

Step 12
Bake for 10 minutes
Step 13

Uncover and bake until rice is tender, liquid has been absorbed, shrimp is pink, and sausage is crispy, 5-10 minutes.
Step 14

Let stand for 5 minutes before serving.
Step 15

Garnish with thyme if desired
Notes
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