Shrimp and Chicken Sausage Jambalaya

This started as a gumbo and emerged jambalaya, why? Because why would I dirty more than one dish... jambalaya has the rice in the meal instead of serving it over which I prefer because one dish recipes make me happy.

The creole seasoning gives it a bit of a kick but it's not overly spicy.

You can make this in an instant pot or a standard large pot. I like an instant pot because it cooks slightly faster and it keeps your stove clear.

Make a big batch of this and serve it for lunches or dinners all week!

I like to use both surf and turf in my jambalaya. For this recipe I went with chicken sausage and shrimp. I think a slightly spicy chicken sausage like chorizo or andouille flavored work best!

Shrimp and Chicken Sausage Jambalaya

8 Servings | Cook time: 30 minutes

Notes: A surf and turf style recipe with lean proteins like shrimp and spicy chicken sausage. This creole seasoned recipe is hearty and packed full of veggies. At first at created this as a gumbo but then I thought why not make it a one dish recipe and add rice right in- enter, jambalaya!

Ingredients:

• 1 tbsp butter

• 2 tbsp flour

• 12 oz chicken sausage (andouille or chorizo work best in my opinion), sliced

• 1 lb shrimp (tail off and deveined)

• 2 cloves garlic, minced

• 200g okra, diced

• 200g green bell pepper, diced

• 200g onions, diced

• 1 15oz can fire roasted diced tomatoes

• 4 cups low sodium chicken broth

• 1 bag cauliflower rice

• 1/2 cup jasmine rice

• 1 tbsp creole seasoning

• 1 tsp salt

• 1/2 tsp pepper

• 1 bay leaf

• Scallions, chopped, for topping

Directions:

1. Melt butter in a pot or instant pot.

2. Add onions, bell pepper, okra and garlic. Season with creole, salt and pepper. Sauté for 3-5 minutes until the veggies start to soften.

3. Sprinkle flour over everything and toss to combine. Cook another 1-2 minutes.

4. Add diced tomatoes, chicken broth, cauliflower rice, rice, chicken sausage and shrimp.

5. Stir until well combined. Top with bay leaf and close instant pot. Cook on soup for 15 minutes and allow to naturally release another 10-15 minutes. (Note: if using a normal pot, bring to a simmer, turn down to medium-low and simmer for 20-25 minutes, stirring occasionally).

6. Open the pot, scoop into bowls and serve topped with diced scallions.

---

Screenshot/Printer Friendly Version:

---

Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.