Sausage and Shrimp Jambalaya

  • Yield: 6-8 servings


16ounces Andouille Sausage, chopped
2tablespoons olive oil
2medium green peppers, diced
1large onion, diced
2cloves garlic, minced
3-4stalks celery, diced
1/2cup parsley, chopped
1tablespoon Zatarain's Creole Seasoning
1can chicken broth
1can diced tomatoes
1bunch green onions, diced, including tops
1dash salt and pepper
2cups rice
2pounds raw shrimp, deveined
1dash Tabasco Sauce
1loaf French Bread


  1. Preheat oven to 325.
  2. Brown sausage over medium heat in a oven proof pan.  Remove sausage.
  3. Add olive oil.
  4. Saute green pepper, onion, garlic, celery until soft.
  5. Add parsley and Creole Seasoning. Saute for 1-2 minutes.
  6. Add chicken broth and diced tomatoes.  Bring to a boil.
  7. Add green onions and sausage.  Add salt and pepper to taste.
  8. Add rice.  Return to boil.
  9. Reduce heat and cover.  Simmer for 20 min or until most of the liquid has been absorbed.
  10. Add shrimp. Cook until shrimp are pink.
  11. Transfer to oven.  Cook for 35-45 min.
  12. Serve with Tabasco Sauce and French Bread.