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 raw 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.2 teaspoons olive oil, 1 pound andouille sausage
- 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.1 small yellow onion, 1-2 bell peppers, 3 celery ribs, 3 cloves garlic, 2 teaspoons tomato paste
- 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.1 and 1/2 cups chicken broth, 1 (15 ounce) can crushed or petite diced tomatoes, 2 teaspoons paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper
- 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.kosher salt and black pepper, 1 pound raw shrimp
- Garnish with sprigs of fresh thyme or parsley. Serve as desired — over regular rice, cauliflower rice, on its own, with veggies, or with bread.fresh thyme or parsley, 3-4 cups rice
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Notes
- Prefer using chicken? It's easy to do! Either add in some shredded rotisserie chicken at the end or sauté chicken breasts in the pan after browning the sausage and prior to cooking the vegetables. Remove the cooked chicken, slice or shred, and return at the end with the sausage.
- Storage: Tuck any extra into airtight containers and keep in the fridge for up to 4 days.
- Reheating: Warm individual portions in the microwave, ideally on 50% power to avoid overheating and making the shrimp rubbery. Larger portions may be easier to warm on the stove in a small pot over medium heat.
- Freezing: Remove as much extra air as possible and store in the freezer for up to 3 months. Defrost in the refrigerator overnight if possible, then reheat as directed above.
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