Shrimp and Sausage Jambalaya
- 3 slices bacon
- 12 ounces Chorizo or Andouille Sausage
- olive oil, for sauteing
- 2 tablespoons butter
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 stalk celery, diced
- sea salt and fresh black pepper
- 4 cloves garlic, minced
- 1 can (14 ounce) diced petite tomatoes
- 1 heaping teaspoon dried thyme
- 1 heaping teaspoon dried oregano
- 1/4 teaspoon ground red pepper
- 2 bay leaves
- 2 + 1/2 cups low-sodium chicken broth
- 1/4 cup fresh parsley, chopped
- 1/2 fresh lemon
- 1 pound large shrimp, cleaned, tails off (31/40 per pound, if frozen, thawed)
- 6 green onions, diced
- 1 cup long grain white rice
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bay leaves (2)
- Celery (1 stalk)
- Garlic (4 cloves)
- Green bell pepper (1)
- Green onions (6)
- Lemon, fresh (1/2)
- Oregano, dried (1 heaping teaspoon)
- Parsley, fresh (1/4 cup)
- Thyme, dried (1 heaping teaspoon)
- Tomatoes, petite (1 can)
- Yellow onion, large (1)
- Seafood
- Shrimp, large (1 pound)
- Meat
- Bacon (3 slices)
Chorizo or andouille sausage (12 ounces)
- Canned Goods
- Chicken broth, low-sodium (2 1/2 cups)
- Cooking & Baking
- Olive oil (1)
- Red pepper, ground (1/4 teaspoon)
- Sea salt and fresh black pepper (1)
- Pasta & Grains
- White rice, long grain (1 cup)
- Dairy
- Butter (2 tablespoons)
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Recipe Stats
Published February 9, 2012 (1 year ago).
26 people saved this recipe.
