Sausage Jambalaya Recipe
This hearty sausage jambalaya features a flavorful combination of sausage, shrimp, bell peppers, onions, and garlic in a spicy tomato-based sauce. Served with hot rice, it's a delicious one-pan meal perfect for any occasion, with layers of bold, savory flavors.
Equipment
- 5- to 6-quart pan
- Spoon or spatula
- Knife
- can opener
- Measuring spoons
- Cutting board
Ingredients
- 1 onion, chopped
- 2 cloves garlic, minced
- 6 cups hot cooked long-grain white rice
- salt to taste
- 1 package Hillshire Farm smoked sausage cut into 1/2-inch slices
- 1 tbsp butter or margarine
- ½ lbs large raw shrimp peeled and deveined
- 1 can of crushed tomatoes
- 1 green bell pepper seeded and chopped
- ¼ tsp crushed red pepper flakes
- ½ tsp ground black pepper
- 1 red bell pepper
- ½ tsp hot pepper sauce
- 1 green bell pepper seeded and chopped
Instructions
- Melt butter in a large pan over medium-high heat.
- Add sausage, onions, bell peppers, and garlic.
- Stir occasionally until the vegetables are softened and sausage is lightly browned, about 5 minutes.
- Stir in tomatoes, hot pepper sauce, black pepper, red pepper flakes, and salt, then bring to a boil.
- Add shrimp and cook for about 3 minutes until they turn bright pink and opaque.
- Gently mix in hot rice and cook for another 3 to 5 minutes until heated through.
- Enjoy
Notes
- If you prefer a milder dish, reduce the amount of hot pepper sauce and red pepper flakes.
- Serve with a side of crusty bread for a satisfying meal.
- Make it even spicier by adding a few diced jalapeños.