Sausage Jambalaya

Prep:

20 m

Cook:

45 m

Ready in:

1 h 5 m

Yum

Enjoy this easy and deliciously versatile jambalaya - it overflows with the flavors of Louisiana!

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Servings: 8

Smoked sausage

1/2 lb (1/4-inch thick slices)

Olive oil

1 tbsp

Onion, chopped

Green bell pepper, chopped

1 cup

Celery, chopped

1 cup

Salt

to taste

Bay leaves

Thyme leaves, dried

1/4 tsp

Medium shrimp, peeled and deveined

1 lb

Cajun seasoning

1/2 tsp

Uncooked white rice

1 cup

Tomatoes with juice, diced

1 can (14.5 oz)

Garlic, minced

1 tbsp

Chicken broth

2 cups

Heat olive oil in a large pot over medium heat. Add sausage. Cook for about 2 minutes.
Add onion, bell pepper, and chopped celery. Season with salt to taste and Cajun seasoning. Stirring, cook for about 8 minutes.
Add rice and stir until it's coated with the mixture. Add tomatoes with juice, broth, garlic, bay, and thyme.
Bring the mixture to a simmer over medium-high heat. Reduce heat to medium-low. Simmer for about 20 minutes, covered.
Add shrimp. Uncovered, continue cooking for 10 minutes until the shrimp turn pink. Remove from heat and let it cool for about 5 minutes. Discard bay leaves. Serve.

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