Shrimp & Sausage Jambalaya


½ lb. raw shrimp, peeled and deveined
3 teaspoons Creole seasoning, divided*
1 Tablespoon olive oil
½ lb. Andouille or Italian sausage
1 ½ cups long grain white rice
1 pint salsa
2 ½ cups chicken broth
Hot sauce for serving

*Homemade Creole Seasoning

1 tablespoon paprika
2 teaspoons groundblack pepper
1 ½ teaspoons coarse salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme


In a small bowl, toss peeled shrimp with 2 teaspoons creole
seasoning. Heat olive oil in a 3 quart pot with tight fitting lid.

Remove sausage from casing and add to pot. Break up with a
spoon and cook for about 5 minutes, over medium heat, until
sausage is nearly cooked through. (If using cooked sausage,
slice it into ½-inch thick half circles and lightly brown it in the
pot). Add rice and remaining 1 teaspoon Creole seasoning to
sausage in pot and stir occasionally for 2-3 minutes until most
of rice is opaque. Stir in salsa and chicken broth. Increase heat
to medium-high and bring to a boil. Stir once when it comes to a
boil and reduce heat to low.

Cover and cook for 20 minutes. Gently stir shrimp into the top
layer of rice and continue cooking for about 5 minutes until rice
is tender and liquid is absorbed.

Spoon into bowls and serve with your favorite hot sauce.

Creole Seasoning – Mix ingredients in small airtight bowl.

Recipe by:

April Hamilton