Steps 1

Chop the Andouille Chicken Sausage

Steps 2

Finely dice the Spanish Onion

Steps 3

Mince the Garlic

Steps 4

Peel and devein the Large Shrimp

Steps 5

Finely slice the Scallion

Steps 6

Roughly chop the Fresh Cilantro

Steps 7

Cut the Green Bell Pepper into medium dice.

Steps 8

Cut the Yellow Bell Pepper into medium dice.

Steps 9

Cut the Red Bell Pepper into medium dice.

Steps 10

Heat 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.

Steps 11

Add the onion, bell peppers and garlic and cook for 3 minutes until the vegetables are just tender and the garlic is fragrant.

Steps 12

Add the Canned Fire Roasted Diced Tomatoes, Smoked Paprika, Fresh Oregano, Ground Cumin, Cayenne Pepper and cook for about 3 minutes until the mixture is simmering.

Steps 13

Mix in Brown Rice and cook for 1 minute before adding the Low-Sodium 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 liquid has been absorbed.

Steps 14

Taste your jambalaya, and season with salt and a little extra cayenne if you’re into spicy food. 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.

Steps 15

Ladle the jambalaya into bowls and garnish with sliced scallions and chopped cilantro. Serve with your fanciest hot sauce and go wild.