Shrimp, Sausage & Veggie Jambalaya

While it’s not traditional to cook jambalaya in a skillet – it’s typically made in a pot – spreading it out helps it cook more quickly. It also means the top can get sprinkled with panko and finished under the broiler, adding a crunch that complements the hearty mixture.
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Shrimp, Sausage & Veggie Jambalaya image

Love jambalaya? Try this foil-packet recipe too! 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 2 tbsp olive oil
  • 6 oz cooked sausage (preferably andouille sausage), halved lengthwise and cut into ½-inch slices
  • 2 stalks celery, cut into 1/4-inch dice
  • 1 each red and green bell pepper, cut into 1/4-inch dice
  • 1 yellow onion, cut into 1/4-inch dice
  • 4 cloves garlic, minced
  • 2½ cups low-sodium chicken broth
  • 2 cups ½-inch diced tomatoes
  • 4 oz green beans, cut into 1/2-inch pieces
  • 1 cup fresh corn kernels (from 1 to 2 ears)
  • 1/2 bulb fennel, cored and cut into 1/2-inch pieces
  • 3 tbsp chopped fresh thyme
  • 1 tbsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp ground cayenne powder
  • 1½ cups long-grain brown rice
  • 12 oz large peeled shrimp
  • 2 tbsp whole-wheat panko bread crumbs

Preparation

  1. In a very large (12- to 14-inch) ovenproof skillet on medium, heat oil. Add sausage and cook, stirring occasionally, until it begins to brown, about 1 minute. Add celery and bell peppers and cook, stirring occasionally, for 1 minute. Add onion and cook, stirring occasionally, for 3 minutes. Add garlic and cook, stirring occasionally, until vegetables are tender, about 1 minute.
  2. Stir in broth, tomatoes, green beans, corn, fennel, thyme, paprika, salt and cayenne, scraping up any browned bits in skillet. Stir in rice and bring to a boil on high. Reduce to a simmer, cover and cook until rice is tender and liquid is almost all absorbed, about 35 minutes.
  3. During the last 5 minutes of cooking time, arrange oven rack 6 to 7 inches from top heat source and preheat broiler to high.
  4. Arrange shrimp on top of jambalaya, nestling them in, and sprinkle with panko. Transfer skillet to broiler and cook until shrimp is cooked through, about 4 minutes. (Be careful – the skillet will be very hot.)

Nutrition Information

  • Serving Size: 1/4 cup
  • Calories: 407
  • Carbohydrate Content: 54 g
  • Cholesterol Content: 108 mg
  • Fat Content: 11 g
  • Fiber Content: 7 g
  • Protein Content: 26 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 498 mg
  • Sugar Content: 8 g
  • Monounsaturated Fat Content: 6 g
  • Polyunsaturated Fat Content: 2 g