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RECIPE
15 INGREDIENTS15 STEPS1HR

Sausage and Shrimp Jambalaya

5.0
1 Ratings
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This Sausage and Shrimp Jambalaya is so delicious!
1HR
Total Time

Cooking with Tovia

Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
1/3 cup
divided
3 stalks
1
Cubanelle Pepper
1
Onion
8 oz
Italian Sausages
2 cloves
minced
2 cups
Long Grain White Rice
2 1/2 Tbsp
Creole Seasoning
divided
1 can
(14 oz)
Diced Tomatoes
3 3/4 cups
Beef Stock
1 lb
Large Shrimp , peeled, deveined
1/2 tsp
1/2 tsp
Coarse Black Pepper
to taste
Scallions , chopped

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Nutrition Per Serving

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CALORIES
512
FAT
19.1 g
PROTEIN
31.2 g
CARBS
51.9 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (176 degrees C).
Step 2
Into a deep, oven-proof skillet, add Olive Oil (2 1/2 tablespoon). Dice Celery (3 stalk), then add it to the pan.
Step 3
Dice Cubanelle Pepper (1), then add it to the pan.
Step 4
Dice Orange Bell Pepper (1), then add it to the pan.
Step 5
Dice Onion (1), then add it to the pan.
Step 6
Stir to combine. Cook for 2-3 minutes.
Step 7
Slice Italian Sausage (0.5 pound) at an angle, then add to the pan.
Step 8
Stir to combine. Cook for 1-2 minutes.
Step 9
Add Garlic (2 clove), Long Grain White Rice (2 cup), and additional Olive Oil (3 tablespoon). Stir to combine. Cook over high heat for 2 minutes.
Step 10
Add Creole Seasoning (2 tablespoon). Mix well.
Step 11
Add Beef Stock (3 3/4 cup) and Diced Tomatoes (1 can). Stir. Remove pan from the heat.
Step 12
Bake for 30 minutes in the preheated oven.
Step 13
Into a mixing bowl, add Large Shrimp (1 pound), remaining Olive Oil (1/2 tablespoon), and remaining Creole Seasoning (1/2 tablespoon). Mix well to coat. Cover and let sit for 15 minutes.
Step 14
Transfer shrimp to a sheet pan lined with parchment paper. Bake along with the rice for the last 6 minutes the rice is in the oven.
Step 15
Arrange the shrimp around the edges of the rice pan. Garnish with Scallion (to taste). Season with Kosher Salt (1/2 teaspoon) and Coarse Black Pepper (1/2 teaspoon).

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Nutrition Per Serving
Calories
512
% Daily Value*
Fat
19.1 g
24%
Saturated Fat
3.4 g
17%
Trans Fat
0.0 g
--
Cholesterol
165.5 mg
55%
Carbohydrates
51.9 g
19%
Fiber
2.6 g
9%
Sugars
5.1 g
--
Protein
31.2 g
62%
Sodium
1669.4 mg
73%
Vitamin D
--
--
Calcium
114.9 mg
9%
Iron
5.1 mg
28%
Potassium
436.9 mg
9%
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