Shrimp and Sausage Jambalaya

Cajun · 55 min · Shrimp · pescatarian, gluten-free, dairy-free, high-protein

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Ingredients

• 1 lb large shrimp, peeled
• 10 oz smoked sausage
• 2 cups long-grain white rice
• 1 yellow onion
• 1 green bell pepper
• 2 celery stalks
• 14 oz can diced tomatoes
• 3 cups chicken stock
• 1.5 tbsp cajun seasoning
• 4 green onions

Method

1. Brown sliced sausage in a Dutch oven over medium-high heat, about 5 minutes, then set aside.
2. Add diced onion, bell pepper, and celery; cook 6 minutes until soft.
3. Stir in the rice and cajun seasoning and toast 2 minutes.
4. Add tomatoes and stock, return the sausage, and bring to a boil. Cover and simmer on low 20 minutes.
5. Nestle the shrimp on top, cover, and cook 6-8 minutes until pink and rice is tender.
6. Fluff with a fork, fold in sliced green onions, and rest 5 minutes before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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