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Shrimp and Sausage Jambalaya

This healthy recipe comes from NDSU Extension Service.


  • 2 Tbsp. canola oil
  • 8 ounces smoked sausage (reduced fat), cut into 1/2-inch slices
  • 1/2 c. sliced celery
  • 1/2 c. chopped onion
  • 1 red bell pepper, chopped
  • 1 tsp. minced garlic
  • 1 3/4 c. chicken broth
  • 1 c. diced tomatoes, canned or fresh
  • 1 bay leaf
  • 1 tsp. Tabasco sauce
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried thyme
  • 1/8 tsp. ground allspice
  • 3/4 c. uncooked rice
  • 8 ounces shrimp, peeled, deveined and cut in half lengthwise (frozen or fresh)


Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Add sausage, celery,
onion, bell pepper and garlic. Cook five minutes or until vegetables are tender. Add broth,
tomatoes, bay leaf, Tabasco, oregano, thyme and allspice. Bring to a boil, reduce heat, and
simmer uncovered for 10 minutes, stirring occasionally. Stir in rice; cover and simmer for 15
minutes. Add shrimp; cover and simmer for five minutes longer or until rice is tender and the
shrimp turn pink. Let stand, covered, for 10 minutes. Remove bay leaf before serving.

Makes 6 servings.

Per Serving: about 260 calories, 17 grams (g) of fat, 14 g carbohydrate, 2 g fiber, 11 g protein and 780 mg sodium

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