Sausage, Bacon, and Shrimp Jambalaya
Servings: 6 servings
Calories: 361kcal
Ingredients
- 15-20 shrimp peeled and deveined
- 2-4 Andouille sausage links
- 4-6 slices bacon thick-cut
- 3-4 celery stalks
- 2 bell peppers
- 1 zucchini
- 1 yellow squash
- 1/2 yellow onion
- 3 cups chicken broth
- 1 1/2 cups uncooked rice
- 2 tbsp Worcestershire sauce
- 2 tbsp jalapenos diced
- 1 tbsp garlic minced
- 1 tbsp light oil
- 1 tsp lemon juice
- 1 tsp paprika
- 1 tsp parsley
- 1 tsp basil
- 1 tsp oregano
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp black pepper
- 1 tsp white pepper
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/2 tsp onion powder
- 1/2 tsp red pepper flakes
- 1/2 tsp garlic powder
- 1/2 tsp mustard powder
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
Instructions
- Finely chop celery stalks, bell peppers, zucchini, yellow squash, onion, and jalapenos. Combine with minced garlic and set aside.
- In a large high-walled skillet or pot, add light oil and heat on medium high. When oil has begun to sizzle, add sausage links and bacon, frying until crisp and golden brown, about 5-7 minutes. Remove from pan and set aside.
- Add shrimp one at a time to the still-hot pan, dabbing off extra oil with a paper towel as necessary*. Fry for 2-3 minutes each, flipping halfway through. When fully cooked, remove and set aside.
- Add vegetable mixture and all spices (paprika, parsley, basil, oregano, chili powder, cumin, black pepper, thyme, rosemary, onion powder, red pepper flakes, garlic powder, mustard powder, salt, and cayenne) to the still hot pan, scraping the bottom of the pan to release some of the fond as liquid is released from the vegetables**.
- Stir-fry for 5-7 minutes or until most of the fond has been released from the bottom of the pan, then add chicken brown and Worcestershire sauce. Bring to a simmer and then reduce heat to medium-low. Return bacon and sausage to the pan, and add uncooked rice, mixing to combine***.
- Cover pan and let simmer for 15-20 minutes, stirring occasionally to ensure that there is no burning on the bottom.
- When finished cooking, fluff rice and add lemon juice and shrimp, mixing to combine. Serve topped with red pepper flakes, cilantro, additional lemon juice, or chopped green onions.
Notes
- *Do not try to scrape off those delicious browned bits from the bottom of the pan!
- **You are essentially deglazing the pan with the moisture from the vegetables, capturing all of that flavor.
- ***Make sure that the uncooked rice is completely submerged in liquid by about 1/2 inch.