Shrimp and Sausage Jambalaya
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Jambalaya is a southern recipe favorite, and we know you're going to love our signature "Quick & Easy" spin. By using classic ingredients you can find in any grocery store, we've brought this restaurant dinner recipe right into your very own kitchen! The next time you've got a hankering for jambalaya, you'll want to make sure you make it yourself.
What You'll Need
- 1 (16-ounce) package smoked sausage, sliced
- 1 cup chopped green bell pepper
- 1 cup chopped onion
- 2 (10-ounce) cans mild diced tomatoes and green chilies, undrained
- 2 cups chicken broth
- 1 cup water
- 2 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- 2 cups uncooked long-grain rice
- 1 pound uncooked peeled and deveined shrimp (see note)
What to Do
- Cook sausage in a Dutch oven over medium heat 5 minutes or until browned. Add bell pepper and onion; cook over medium-high heat 3 minutes or until vegetables are almost tender. Add tomatoes and next 4 ingredients; bring to a boil.
- Add rice, reduce heat, cover, and simmer 15 minutes. Add shrimp; cover and cook 4 minutes or until shrimp turn pink and rice is tender.
If time's not an issue and you'd rather peel and devein the shrimp yourself, you'll need to start with 1-1/3 pounds of fresh shrimp in the shell.