Ingredients for Samantha S Jambalaya
- 1 pound shrimp, peeled and deveined
- Smoked Sausage
- Uncooked Rice
- 1 (28 ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 2 stalks celery, finely chopped
- 1 bell pepper (any color), finely chopped
- Yellow Onion
- 2 tablespoons Cajun seasoning (adjust to taste)
- Fresh Garlic
- Crushed Red Pepper Flakes
- 2 tablespoons olive oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Samantha S Jambalaya? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Samantha S Jambalaya
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped celery, bell pepper, and onion. Cook until softened, about 5-7 minutes.
- Stir in the diced tomatoes (undrained), Cajun seasoning, minced garlic, and crushed red pepper flakes. Cook for 2 minutes more.
- Pour in the chicken broth and bring to a boil.
- Stir in the rice. Return to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.
- While the rice is cooking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the Andouille sausage and cook until browned and cooked through, about 8-10 minutes. Set aside in a covered bowl.
- In the same skillet, add the shrimp and cook until pink and opaque, about 3-5 minutes. Set aside.
- Once the rice is cooked, stir in the cooked Andouille sausage and kielbasa. Gently fold in the cooked shrimp.
- Serve hot and enjoy! Garnish with fresh parsley, if desired. Serve with warm buttermilk biscuits.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
17g
Fat
40g
Carbs
11g
