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Shrimp and Sausage Jambalaya

Shrimp and Sausage Jambalaya

Course Dinner
Servings 4


  • 1 tablespoons olive oil
  • 8 ounces smoked turkey sausage cooked, sliced into ¼ inch rounds
  • 1 medium yellow onion chopped
  • 1 red or orange bell pepper chopped
  • 3 stalks celery chopped
  • 3 garlic cloves chopped
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 2 teaspoons chopped fresh thyme or ¾ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • 1 can 14.5 ounces diced fire-roasted tomatoes
  • 1 ¼ cups brown rice
  • 3 cups low-sodium chicken broth or water
  • ¾ pound large shrimp peeled and deveined
  • 1 tablespoon lemon juice
  • 4 scallions sliced
  • Hot sauce for serving optional
  • salt and pepper to taste


  • Heat the oil in a large Dutch oven or heavy-based pot. Add the sausage and brown on both sides, about 3 to 4 minutes. Add the onion, peppers, and celery and season them with salt and pepper. Cook for 5 to 6 minutes until they start to soften and then stir in the garlic and tomato paste. Cook for another 2 minutes, and then add the bay leaf, thyme, oregano, and cayenne. Stir in the tomatoes, rice, and chicken broth.
  • Taste the liquid and season it with salt and pepper to taste. Bring the liquid to aboil, and then lower to a simmer. Cover the pot and cook until rice is just cooked through, about 50 to 55 minutes. Stir in the shrimp, lemon juice, and half the scallions. Cover the pot and cook another 5 to 6 minutes until the shrimp are pink and cooked through. Uncover the pot and cook for another few minutes until any extra water is evaporated.
  • Garnish jambalaya with reserved scallions before serving. Serve with hot sauce on the side, if desired.


I didn't have brown rice on hand so I substituted with quinoa
Reprinted from permission from the Natural Pregnancy Cookbook