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Michelle

Skillet Sausage and Shrimp Jambalaya

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Prep Time 5 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 tbsp vegetable oil
  • 10 oz smoked sausage, sliced into rounds
  • 1 medium onion diced
  • 2 stalks celery, chopped
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup Mahatma Extra Long Enriched White Rice
  • 14.5 oz can diced tomatoes
  • 2 1/4 cups chicken broth
  • 1 - 2 tbsp Cajun seasoning - depending on your spice level
  • 1 lb large shrimp peeled and deveined
  • Salt and black pepper to taste
  • Optional: Sliced green onions and fresh parsley for garnish

Method
 

  1. Heat the oil in a large lidded skillet over medium-high heat. Add the sliced sausage and cook for 4–5 minutes until browned and crispy on the edges. Remove the sausage with a slotted spoon and set aside.
  2. In the same skillet, add the onion, bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened. Stir in the garlic and cook for 1 minute until fragrant.
  3. Stir in the Mahatma White Rice, diced tomatoes, chicken broth and Cajun seasoning. Bring the mixture to a boil, then reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 20 minutes, or until the rice is tender and most of the liquid is absorbed.
  4. Add the shrimp and cooked sausage. Replace the lid and cook for another 3–5 minutes until the shrimp are pink and opaque.
  5. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, season to taste with salt and pepper. Garnish with green onions and parsley. Enjoy!