A cast iron skillet of rice with sausage rounds, shrimp, tomatoes and peppers

Dinner

Sausage & Shrimp Jambalaya

Name: Sausage & Shrimp Jambalaya
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 lb Monroe Hot Hickory Smoked Sausage, sliced into rounds; 1 lb large shrimp, peeled and deveined; 2 tbsp vegetable oil; 1 onion, diced; 1 green bell pepper, diced; 2 ribs celery, diced; 3 cloves garlic, minced; 1½ cups long-grain white rice; 1 can (14.5 oz) diced tomatoes; 3 cups chicken stock; 1 tsp smoked paprika; 1 tsp dried thyme; To taste salt; For serving sliced green onions and chopped parsley

Spicy Monroe Hot sausage, plump shrimp and seasoned rice, all cooked together in one skillet. Big flavor, one pan, easy cleanup.

Prep: 20 min
Cook: 40 min
Serves: 6

Shop the Sausage

Instructions

Heat the oil in a large cast iron skillet or Dutch oven over medium-high heat. Brown the sausage for 5 to 6 minutes, then remove.
Add the onion, bell pepper and celery and cook for 5 minutes. Stir in the garlic for 1 minute.
Add the rice and stir for 1 minute. Pour in the tomatoes and stock, add the paprika and thyme, and return the sausage.
Bring to a boil, cover, lower the heat and simmer for 20 minutes.
Nestle the shrimp into the rice, cover and cook 5 to 7 minutes more until the shrimp are pink and the rice is tender.
Let it rest for 5 minutes, fluff with a fork, season with salt and garnish with green onions and parsley.