If you like cajun flavor, then this recipe for a lightened-up jambalaya is for you! Shrimp and chicken sausage plus a ton of veggies will delight your tastebuds.
What you’ll need:
- 2 tbsp. olive oil
- 2 cups onions, chopped
- 2 cups green pepper, chopped
- 1 tbsp. garlic, minced
- 2 tbsp. jalapeno slices
- 1 lb. Italian chicken sausage
- 1 cup cooked shrimp
- 1 cup water
- 14 oz. can crushed tomatoes
- 1 tsp. thyme
- 1 tbsp. cajun seasoning
- 1 tsp. salt
- 1 tsp. pepper
- 1 cup uncooked wild brown rice
Start by heating your oil in a large skillet. Add in the onions, peppers, jalapenos and garlic. Saute for about five minutes, stirring frequently.
While your veggies are cooking, chop up your pound of Italian chicken sausage. I opted for mild, but you could certainly use hot to spice it up a bit more. I cut mine into large pieces and removed the casing in the process.
Add the chicken sausage to the veggies and cook for an additional 10 minutes or so until the sausage is no longer pink.
Add in the water, crushed tomatoes, thyme, cajun seasoning, salt, pepper and the uncooked rice. Cover, reduce to medium-low and let it simmer for 30 minutes. Stir occasionally.
After 30 minutes, stir to make sure the rice is tender. Add in your cooked shrimp and simmer for another five minutes.
Ta-dah! You have yourself an easy and tasty jambalaya. If you like it spicy, you can also stir in additional cajun seasoning or even a little hot sauce!