Last night, I made this ridiculously tasty Shrimp, Chicken Sausage, and Bell Peppers Jambalaya recipe by Serena over at Domesticate-Me Blog. Every recipe of hers that I have tried to recreate has turned out A+! It is made with brown rice so it’s a bit on the healthier side, and I went with Pacific Organic No-Salt-Added Chicken Stock to really keep the sodium levels down!…It is so flavorful from the spices, and got really great reviews by my taster. Make it y’all, you won’t regret it—oh and side note, after you do a few minutes of chopping, you really just let it simmer in the pan so it takes practically ZERO effort on your part!
2 tablespoons olive oil
6 ounces Andouille chicken sausage, diced
½ Spanish onion, diced
½ each green, yellow and red bell peppers, diced
2 cloves garlic, minced
1 can diced fire roasted tomatoes (14.5 ounces)
1 tablespoon plus 1 teaspoon smoked paprika
1 teaspoon oregano
¾ teaspoon cumin
Pinch of cayenne pepper (or more, depending on how hot much heat you can handle)
1¼ cup brown rice
3½ cups low-sodium chicken stock
1 pound large shrimp, peeled and deveined
4 scallions, thinly sliced
¼ cup fresh cilantro, chopped
Preparing your Jambalaya:
-Heat 2 tablespoons olive oil in a dutch oven or large saucepan. When hot, add the diced chicken sausage and sauté for about 4 minutes until lightly browned.
-Add the onion, bell peppers and garlic and cook for 3 minutes until the vegetables are just tender and the garlic is fragrant.
-Add the diced fire roasted tomatoes, smoked paprika, oregano, cumin, and cayenne pepper and cook for about 3 minutes until the mixture is simmering.
-Mix in the brown rice and cook for 1 minute before adding the chicken stock. Bring to a boil and then lower to a simmer. Cover and cook for 50 minutes until the rice is tender and most of the liquid has been absorbed.
-Mix the shrimp into your jambalaya, cover and cook for 5 minutes until the shrimp are cooked through. (Cooked shrimp are bright pink and opaque, people.)