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shrimp-and-sausage-jambalaya
© The French’s Food Company LLC
Shrimp & Sausage Jambalaya shrimp-and-sausage-jambalaya Makes: 6 servings 1/2 lb. smoked sausage, cut into 1/2-inch slices 1 cup chopped onion, bell pepper and celery 1 3/4 cups chicken broth [or water] 1 cup uncooked white rice 1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained 1/4 cup FRANK'S RedHot® Original Cayenne Pepper Sauce or FRANK'S RedHot® XTRA HOT Cayenne Pepper Sauce 1 lb. large shrimp, peeled and deveined <p>BROWN sausage about 5 min. in 5-quart pot. Add vegetables. Sauté 3 min. until crisp-tender.</p><p>STIR in broth, rice, tomatoes and Frank's RedHot Sauce. Heat to a boil. Simmer, covered, 15 min. until rice is almost done, stirring once.</p><p>ADD shrimp. Cook 5 min. until shrimp turn pink and rice is fully cooked.</p>
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Shrimp & Sausage Jambalaya

Makes: 6 servings
Prep Time: 15 min
Cook Time: 30 min
User Rating:

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Ingredients

  • 1/2 lb. smoked sausage, cut into 1/2-inch slices
  • 1 cup chopped onion, bell pepper and celery
  • 1 3/4 cups chicken broth [or water]
  • 1 cup uncooked white rice
  • 1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained
  • 1/4 cup FRANK'S RedHot® Original Cayenne Pepper Sauce or FRANK'S RedHot® XTRA HOT Cayenne Pepper Sauce
  • 1 lb. large shrimp, peeled and deveined

Directions

BROWN sausage about 5 min. in 5-quart pot. Add vegetables. Sauté 3 min. until crisp-tender.

STIR in broth, rice, tomatoes and Frank's RedHot Sauce. Heat to a boil. Simmer, covered, 15 min. until rice is almost done, stirring once.

ADD shrimp. Cook 5 min. until shrimp turn pink and rice is fully cooked.

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