No Rice Jambalaya
An easy recipe for Jambalaya without rice comes together quickly for a flavorful and flexible meal. Add rice - or don't! - as desired!
Ingredients
- 2 teaspoons olive oil
- 1 pound andouille sausage sliced
- 1 small yellow onion chopped
- 1-2 bell peppers any color, chopped
- 3 celery ribs chopped
- 3 cloves garlic minced
- 2 teaspoons tomato paste
- 1 and 1/2 cups chicken broth
- 1 (15 ounce) can crushed or petite diced tomatoes
- 2 teaspoons paprika divided
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper optional or adjust to taste
- kosher salt and black pepper
- 1 pound shrimp peeled and deveined
- fresh thyme or parsley optional garnish
- 3-4 cups rice optional, for serving
Instructions
- Warm olive oil in a Dutch oven or large, deep skillet over medium-high heat. Add sausage and cook for 4-5 minutes, stirring just once or twice, until browned and crispy on the edges. Remove sausage to a paper towel-lined plate and set aside.
- Add onion, peppers, and celery to the skillet. Cook for 4 minutes, just until the veggies begin to soften. Add garlic and tomato paste; cook 30-60 seconds more.
- Stir in the chicken broth, tomatoes, 1 teaspoon paprika, thyme, oregano, and cayenne, if using. Reduce heat to medium and let the mixture simmer gently for 5-10 minutes. Reduce heat further if the liquid is boiling rapidly. Sample and add salt and black pepper to taste.
- While the liquid cooks, sprinkle shrimp with salt, pepper, and remaining 1 teaspoon paprika. Add shrimp to the pan and cook for 2-3 minutes, just until opaque. Return the cooked sausage to the pan and stir well.
- Garnish with sprigs of fresh thyme or parsley. Serve as desired — over regular rice, cauliflower rice, on its own, with veggies, or with bread.
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Notes
- Recipe: Adapted from Cooking Light.
Nutrition Estimate
Calories: 625 kcal, Carbohydrates: 80 g, Protein: 23 g, Fat: 23 g, Saturated Fat: 7 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 10 g, Trans Fat: 1 g, Cholesterol: 65 mg, Sodium: 658 mg, Potassium: 540 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 1102 IU, Vitamin C: 28 mg, Calcium: 55 mg, Iron: 2 mg