Shrimp and Chicken Sausage Jambalaya

Shrimp and Chicken Sausage Jambalaya

Serves 6
2 Tablespoons olive oil
1/2 lb. chicken sausage, sliced into 1/4-inch bites
1 cup onions, chopped
1 cup bell peppers, chopped
1 cup celery, chopped
3 cloves garlic, chopped
2-1/2 cups chicken stock
1 teaspoon thyme, dried leaves
1 teaspoon dried oregano
1 teaspoon basil, dried leaves
1/2 teaspoon chili powder
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1 teaspoon salt
1 teaspoon white pepper
2 bay leaves
One 28 oz. can chopped tomatoes
1/8 teaspoon cayenne pepper
1-1/2 cups long grain rice
1 pound shrimp, peeled and deveined (size doesn’t matter)
1/2 cup scallions, chopped
1/4 cup fresh parsley, chopped

  1. Heat the oil in a stock pot over medium heat until hot.
  2. Add the chicken sausage, chopped onion, bell pepper, celery, and garlic. Cook for 2 minutes, stirring constantly.
  3. Add the rice, thyme, oregano, basil, chili powder, allspice, cloves, salt, white pepper, bay leaves, and cayenne pepper, and sauté for one minute, stirring constantly.
  4. Add the chicken stock and canned tomatoes (juice included). Bring to a boil. Lower heat to low. Cook covered for 15 minutes, then add the shrimp, scallions, and parsley, and gently stir in.
  5. Cook for 5 more minutes until the rice is fluffy and the shrimps are firm. (Smaller shrimp may require less cooking time.) Stir periodically, if necessary, to keep from sticking.