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Jambalaya Stew
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Description
This is a hearty soup full of sausage, shrimp and rice. Perfect for a winter meal!
Ingredients
- 6 ounces, weight Chicken Sausage Links (I Used Italian Chicken Sausage)
- 1 can (14.5 Oz. Size) Fire Roasted Diced Tomatoes
- ¾ cups Onion, Diced
- ¾ cups Green Bell Pepper, Diced
- 1 cup Celery, Diced
- 1 cup Chicken Broth, Low-Sodium
- ½ cups Brown Rice, Uncooked
- 1 Tablespoon Garlic, Minced
- 1 teaspoon Cajun Seasoning
- ½ teaspoons Hot Sauce
- ¼ teaspoons Dried Thyme
- ¼ teaspoons Dried Oregano
- 6 ounces, weight Raw Shrimp, Tails Removed, Deveined, Chopped
Preparation
Add all ingredients except shrimp to a large pot on the stove. Mix thoroughly. Bring to a boil.
Reduce heat to medium low. Cover and simmer until vegetables are tender and rice is fluffy, about 35 minutes.
Add shrimp and re-cover. Continue to cook until shrimp are tender and cooked through, about 6 minutes.
Makes 4 1 1/2-cup servings.
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