Shrimp and Sausage Jambalaya


  • 1-2 Tablespoons olive oil
  • 1 package spicy smoked sausage links (andouille sausage), cut into 1/4 inch pieces
  • 1-2 Tablespoons butter
  • 1 medium onion, chopped
  • 1 each – red, green, and yellow bell pepper, diced
  • 1 14 ounce can petite diced tomatoes
  • 2 garlic cloves, pressed
  • 1 teaspoon dried oregano
  • 3 teaspoons seafood seasoning
  • 2 Tablespoons tomato paste
  • 2 cups chicken broth
  • 2 Tablespoons lemon juice
  • 1 package of raw, large shrimp, peeled, deveined and tails removed


  1. In a large stockpot, heat olive oil over medium heat. Add sausage and sauté until sausage begins to brown. Remove sausage and set aside.
  2. In the same pot, melt butter and add onion and peppers. Sauté for 8 minutes until onions start to become translucent.
  3. Stir in tomatoes, garlic, oregano, seafood seasoning, and tomato paste. Add chicken broth and bring to a boil.
  4. Add sausage back to the stockpot, lower the heat, and simmer for 15 minutes.
  5. Add lemon juice and shrimp, cover, and remove from heat.


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