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Sausage and Shrimp Jambalaya

Sausage and Shrimp Jambalaya

  • Serves 4
  • Prep time 15 minutes
  • Cook time 20 minutes

Nutrition facts

Per serving: Calories 614, Protein 27 g, Fat 25 g, Carbohydrates 69 g, Fibre 2 g, Iron 2 mg, Calcium 82 mg, Sodium 1,308 mg
Quicker and less costly than a paella, this jambalaya is tasty and easy to throw together!

Ingredients

  • Bouillon de poulet
    750 ml (3 cups) chicken stock
  • Saucisse italienne
    4 Italian sausages, mild or spicy
  • Riz blanc à grains longs
    375 ml (1½ cups) long grain white rice
  • Épices cajun
    30 ml (2 tbsp) Cajun spices
  • Crevettes cuites
    16 medium shrimp (31/40 count), cooked and peeled

Also needed

  • 30 ml (2 tbsp) olive oil
  • 1 onion, chopped

Optional

  • 15 ml (1 tbsp) garlic, minced
  • 2 Italian tomatoes, diced

Preparation

  1. Heat the oil in a frying pan over medium heat. Cook the sausages for 2 to 3 minutes.
  2. Add the onion and garlic, if desired. Cook for 1 minute.
  3. Add the rice, chicken stock and Cajun spices. Bring to a boil.
  4. Add the shrimp and diced tomatoes, if desired. Cover and cook for 20 to 25 minutes over medium-low heat.


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