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Shrimp and Sausage Jambalaya Recipe

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This recipe for Shrimp and Sausage Jambalaya is from The Taylor Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces mild sausage cut into 1" chunks
8 ounces raw large shrimp, wheeled and deveined
2 tablespoons olive oil
1 medium onion, chopped
1/2 celery stalk, thinly sliced
4 garlic cloves, minced
2 green onions, sliced
1 medium red bell pepper, seeded and chopped
1/2 cup corn
1/2 cup peas
1 tablespoon salt
1/2 teaspoon tumeric
1/2 teaspoon sriracha sauce
1 teaspoon pepper
20 ounces heated chicken broth
9 ounces basmati rice, rinsed under water until water runs clear
Directions:
Directions:
In a large skillet over medium heat, add oil. Once oil is hot, add sausage and cook until almost done. Add in onions and cook another few minutes. Add celery, garlic, bell pepper and cook an additional two minutes. Add in peas, corn and rice and spices. Cook a minute or two. Add hot broth. Cover and cook 15 minutes. Add in shrimp. Cook 5 more minutes see if rice is tender and liquid is absorbed. Toss in green onion and serve. You may add hot sauce on top of each serving if you like it spicy.
Number Of Servings:
Number Of Servings:
6

 

 

 

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