Ingredients for Skillet Jambalaya
- Extra Large Shrimp
- Salt & Fresh Ground Pepper
- Vegetable Oil
- Andouille Sausages
- 1 medium onion, chopped
- Red Bell Pepper
- Old Bay Seasoning
- Instant Rice
- Garlic Cloves
- 1 tablespoon tomato paste
- Low Sodium Chicken Broth
- Fresh Parsley
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How to Make Skillet Jambalaya
- Season shrimp generously with salt and pepper. Set aside for 10 minutes.
- Heat olive oil in a 12-inch skillet over medium heat until shimmering.
- Add andouille sausage, onion, and bell pepper to the skillet. Cook, stirring occasionally, until the onion softens, about 5 minutes.
- Stir in Old Bay seasoning and 1/2 teaspoon salt. Cook for 1 minute more.
- Add rice, garlic, and tomato paste. Cook, stirring constantly, until fragrant, about 30 seconds.
- Pour in chicken broth, stirring to scrape up any browned bits from the bottom of the pan.
- Bring to a simmer. Reduce heat to medium-low, cover, and cook for 5 minutes.
- Gently stir in shrimp. Cover and cook until the rice is tender and the shrimp are pink and cooked through, about 5-7 minutes.
- Remove from heat and let stand, covered, for 2 minutes.
- Stir in fresh parsley. Season with salt and pepper to taste. Serve immediately with Tabasco sauce, if desired.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
14g
Fat
31g
Carbs
13g
