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Jambalaya Stew
Jennifer Drummond
4 servings
BeginnerThis is a hearty soup full of sausage,shrimp and rice. Perfect for a winter meal!
Total Steps
4
Ingredients
15
Tools Needed
1
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- 1/4 teaspoons dried thyme
- 6 ounces raw shrimp, tails removed, deveined, chopped
- 1/2 teaspoons hot sauce(optional)
- 1/4 teaspoons dried oregano
- 1 tablespoons garlic, minced
- 1 teaspoons Cajun seasoning
- 1/2 cups uncooked brown rice
- 1 cups low-sodium chicken broth
- 2 links fully cooked chicken sausage, sliced into coins (about 6 oz)
- 1 can fire-roasted diced tomatoes, no salt added (14.5 oz)
- 3/4 cups onion, chopped
- 1 large green bell pepper, seeded, chopped
- 1 cups celery, chopped
- salt(optional)
- black pepper(optional)
Instructions
1
Step 1
Add all ingredients except shrimp to a large pot on the stove. Mix thoroughly. Bring to a boil.
2
Step 2
Reduce heat to medium low. Cover and simmer until vegetables are tender and rice is fluffy, about 35 minutes.
3
Step 3
Add shrimp and re-cover. Continue to cook until shrimp are tender and cooked through, about 6 minutes.
4
Step 4
If you like, season to taste with salt, black pepper, and additional hot sauce. Serve and enjoy!!!