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    Home » Bacon and Sausage Recipes

    Published: Feb 4, 2018 · Modified: May 17, 2024 by Renée · This post may contain affiliate links · 7 Comments

    Sausage & Shrimp Jambalaya Kudos Kitchen Style

    Jump to Recipe

    Warm and spicy, meaty and comforting. My Kudos Kitchen style Sausage & Shrimp Jambalaya will make you want to kick up your heels and party all Mardi Gras season, and beyond!

    Sausage & Shrimp Jambalaya Kudos Kitchen Style - www.kudoskitchenbyrenee.com #sausage #shrimp #jambalaya # brownrice #cajunseasoning

    While I don't claim to cook a lot of Cajun recipes, what I can claim is that my Sausage & Shrimp Jambalaya Kudos Kitchen Style is a complete winner!

    This is a meal that comes together quickly and finishes on the stovetop. Since I used long grain brown rice to make this Sausage & Shrimp Jambalaya Kudos Kitchen Style, the cooking time is longer than using an instant brown rice. However, either will work. It only depends on how much time you have. But don't worry, I'll give you directions for both.

    Sausage & Shrimp Jambalaya Kudos Kitchen Style - www.kudoskitchenbyrenee - smoked sausage - shrimp - brown rice - Cajun seasoning - Mardi Gras

    To make Sausage & Shrimp Jambalaya Kudos Kitchen Style you'll need; smoked sausage, uncooked shrimp (tails off and deveined), green bell pepper, yellow onion, celery (I didn't use any because I forgot it at the grocery store), garlic, olive oil, canned diced tomatoes, chicken broth or stock, Cajun seasoning, Old Bay seafood seasoning, brown rice (long grain or instant), salt and pepper.

    Sausage & Shrimp Jambalaya Kudos Kitchen Style - www.kudoskitchenbyrenee - smoked sausage - shrimp - brown rice - Cajun seasoning - Mardi Gras

    Have you ever been to Mardi Gras? I never have, but it's on my bucket list for sure. Until that time, I'll have to make do with my own Kudos Kitchen interpretation of this New Orleans classic.

    Making Kudos Kitchen Style Sausage & Shrimp Jambalaya is easy. Here's how to do it;

    Chop one medium green bell pepper and one medium yellow onion, (1 cup chopped celery can also be added, but sadly I didn't have any). Add the chopped veggies to a heavy stock pot with 2 tablespoons olive oil. Saute over medium/high heat stirring frequently for 1 - 2 minutes. Meanwhile, slice the smoked sausage into ½" rounds.

    How to make Sausage Shrimp Jambalaya Kudos Kitchen Style - www.kudoskitchenbyrenee.com

    Add the sliced sausage to the pan with the vegetables and cook, stirring occasionally until the sausage starts to brown (approximately 5 minutes). Add 2 cans of diced tomatoes to the pot along with minced garlic, chicken broth or stock, Cajun seasoning, Old Bay seasoning, salt, and pepper.

    How to make Sausage Shrimp Jambalaya Kudos Kitchen Style - www.kudoskitchenbyrenee.com

    Bring the mixture to a simmer and reduce the heat to medium. Add the brown rice, cover and simmer until the rice is tender and almost all of the liquid is absorbed. *Note - if using long grain brown rice, this will take 40-45 minutes. If using instant brown rice, this will take 5-7 minutes.

    How to make Sausage Shrimp Jambalaya Kudos Kitchen Style - www.kudoskitchenbyrenee.com

    When the rice is tender, stir in the peeled and deveined uncooked shrimp and stir well. Place the cover back on the pot and cook on low until the shrimp is pink and opaque (approximately 5-7 minutes). Spoon the Sausage & Shrimp Jambalaya into a bowl and serve hot!

    How to make Sausage Shrimp Jambalaya Kudos Kitchen Style - www.kudoskitchenbyrenee.com

    Sausage & Shrimp Jambalaya Kudos Kitchen Style - www.kudoskitchenbyrenee - smoked sausage - shrimp - brown rice - Cajun seasoning - Mardi Gras

    This dish has a tiny bit of heat in it which carries through to the very last bite. It's not a smack-you-over-the-head heat. It's a subtle and understated heat, but one that will definitely get noticed...and appreciated.

    I know you'll love this recipe every bit as we did here! My husband gave this Sausage & Shrimp Jambalaya Kudos Kitchen Style a solid two thumbs up, and he's not even a fan of smoked sausage! Ta-Da! LOL

    Sausage & Shrimp Jambalaya Kudos Kitchen Style - www.kudoskitchenbyrenee - smoked sausage - shrimp - brown rice - Cajun seasoning - Mardi Gras

    Printable Recipe Card

    Sausage & Shrimp Jambalaya Kudos Kitchen Style

    Sausage & Shrimp Jambalaya Kudos Kitchen Style

    Renee Goerger
    Warm and spicy, meaty and comforting. My Kudos Kitchen style Sausage & Shrimp Jambalaya will make you want to kick up your heels and party all Mardi Gras season, and beyond!
    Have you made this recipe?Please Comment and Rate
    Print Recipe Pin Recipe Save recipe Save this recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr
    Course Main Course
    Cuisine Cajun Inspired
    Servings 6 -8 servings
    Calories 0 kcal

    Ingredients
      

    • 1 pound smoked sausage cut into ½ round slices
    • 1 medium green bell pepper chopped
    • 1 medium yellow onion chopped
    • 2 ribs celery chopped (optional)
    • 2 tablespoons olive oil
    • 3 cloves garlic minced
    • 1 teaspoon coarse salt
    • ½ teaspoon black pepper
    • 2 cans 15.5 ounces, diced tomatoes
    • 3¼ cups chicken broth or stock
    • 1 tablespoon Cajun seasoning
    • ¼ teaspoon Old Bay seafood seasoning
    • 1½ cups brown rice long grain or instant (see below for cooking either type)
    • 1 pound uncooked shrimp peeled and deveined. Tail off, optional
    Get Recipe Ingredients

    Instructions
     

    • In a large Dutch oven or stockpot, heat the oil over medium-high heat.
    • Add the bell pepper, onion, and celery to the pot. Cook, stirring occasionally for approximately 2 minutes.
    • Add the smoked sausage to the pot to brown, stirring occasionally, for an additional 5 minutes.
    • Stir in the garlic, diced tomatoes, chicken stock, Cajun seasoning, Old Bay seasoning, salt, and pepper to the pot.
    • Bring the contents of the pot to a simmer and add the brown rice. Cover.
    • *Note - if using long grain brown cook covered for 40-45 minutes or until the rice is tender and most of the liquid is absorbed.
    • *Note - if using instant brown rice, add the rice, cover and turn off heat until the rice is tender and almost all the liquid is absorbed (approximately 10 minutes)
    • Add the shrimp to the pot (return the heat to medium). Stir and cook covered an additional 5-7 minutes or until the shrimp are pink and opaque.
    • Serve hot.

    Notes

    Tools and equipment:
    large stock pot with lid or Dutch oven
    cutting board
    chef's knife
    can opener
    measuring spoons
    measuring cups
    wooden spoon or spatula

    Nutrition

    Serving: 0Calories: 0kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

    For other delicious recipes I've shared which are Mardi Gras inspired, please click on the following titles for;

    Beignets for Mardi Gras

    Mini Long Johns for Mardi Gras

    I hope you've enjoyed this recipe for Sausage & Shrimp Jambalaya Kudos Kitchen Style as much as I've enjoyed bringing it to you. Should you have any questions regarding this, or anything else you see on my site, please don't hesitate to contact me directly, or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!

    For additional information regarding my Kudos Kitchen recipes, and/or my hand painted glassware or fabric items, please follow me on;

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    Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!

    Until we eat again, I hope you have a delicious day!

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    1. Carolyn says

      February 12, 2018 at 8:10 pm

      Looks delicious!

      Reply
    2. cwoverfi says

      February 07, 2018 at 10:23 am

      I made this last night following your recipe pretty closely (only used one can diced tomatoes and 4 1/4 cups chicken broth) and it was delicious! Makes a lot, too.

      Reply
      • Renée says

        February 07, 2018 at 10:36 am

        Thank you so much for letting me know. I'm thrilled that you enjoyed it! Have a great day, and enjoy the leftovers. We did 🙂

        Reply
    3. Liren // Kitchen Confidante says

      February 06, 2018 at 9:07 pm

      One of my favorite dishes of all time! This looks wonderful!

      Reply
      • Renée says

        February 07, 2018 at 10:36 am

        Thank you!

        Reply
    4. Lindsay Moe says

      February 06, 2018 at 10:10 am

      Looks like a hearty and flavorful meal!

      Reply
      • Renée says

        February 07, 2018 at 10:37 am

        It really is. Perfect for winter nights.

        Reply

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