Cajun Shrimp and Sausage Jambalaya
Ingredients:
1 cup long-grain rice (uncooked)
1/2 lb smoked sausage, sliced into rounds
1/2 lb shrimp, peeled and deveined
1 small onion, finely chopped
1 bell pepper (green or red), chopped
2 cloves garlic, minced
2 tablespoons olive oil or butter
2 cups chicken broth
1 can (14 oz) diced tomatoes (optional)
1 tablespoon Cajun seasoning (adjust to taste)
1/2 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Rice:
Rinse the rice under cold water until water runs clear.
Set aside.
Cook Sausage and Shrimp:
Heat 1 tablespoon olive oil or butter in a large skillet over medium-high heat.
Add sliced sausage and cook until browned. Remove and set aside.
In the same skillet, add shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside.
Cook Vegetables:
In the same skillet, add remaining oil or butter.
Sauté onion, bell pepper, and garlic until soft, about 3-4 minutes.
Combine and Simmer:
Add the rice to the skillet and stir to coat with oil and vegetables.
Pour in chicken broth and diced tomatoes (if using).
Add Cajun seasoning, smoked paprika, salt, and pepper.
Stir well and bring to a boil.
Reduce heat to low, cover, and simmer for about 15-20 minutes or until rice is cooked and liquid is absorbed.
Add Sausage and Shrimp:
Return cooked sausage and shrimp to the skillet.
Gently fold into the rice mixture and cook for another 3-5 minutes to combine flavors.
Serve:
Garnish with fresh chopped parsley.
Serve hot.