Shrimp and Smoked Sausage Jambalaya
A medley of sweet and spicy flavors comes together in this classic Cajun jambalaya that makes dinnertime quick, easy, and delicious.
While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe.
This take on jambalaya uses shrimp, andouille sausage, and cod in a well-seasoned rice and tomato mixture for a large pot of delicious.
This is a great one pot meal! I love meat so I used one and a half pounds of large shrimp, one pound of smoked sausage and a half pound of loose smoked sausage. I used 4 cups of chicken broth instead of three and two cups of dirty rice and one cup of of jasmine rice. This turned out excellent! Will definitely be making this again! .
I had to make this because as a southern cook, we don't do much without starting out with a good roux. The flavors were those of a typical Jambalaya, but I found this recipe lacked in "spicy". The Hillshire sausage gave a great taste, I left out the shrimp because my son is allergic to shellfish. It's a quick one for sure, but it's hard to teach an old dog new tricks - no roux = no geaux.
This was very easy and turned out great!!!
Loved it and will make it again! Using what I had I used green peppers not red. Did not used minced garlic which was fine because the dish is spicy regardless also used 1 cup yellow and white rice. But did take Jody's note on the lemon juice at the end and WOW what a tasty dish. I did learn how to stop having gooey rice by draining the can of tomatoes. Delicious!! Ty
this was good. i used andouille sausage and white rice and like another reviewer ended up using a bit more chicken stock and cooking the rice longer to get it fully cooked.