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Jim Coleman Recipes

Shrimp and Sausage Jambalaya


  • 2 tablespoons olive oil
  • 1 & ½-pounds shrimp, deveined (leave shell on for best flavor)
  • 2 cups chopped onions
  • 2 cups chopped green bell peppers
  • ¼ cup chopped fresh parsley
  • 1 tablespoon minced garlic
  • 2 pounds kielbasa or other fully cooked smoked sausage, cut into 1/2-inch-thick slices
  • 2 bay leaves
  • 2 teaspoons chili powder
  • 1 teaspoon fresh thyme
  • ¾ teaspoon (or more) cayenne pepper
  • 3 cups long-grain white rice
  • 4 cups chicken stock
  • 2 cups bottled clam juice


Heat oil in heavy large pot over medium-high heat; add onion, bell peppers, parsley and garlic to pot.

Sauté until onions are tender, about 5 minutes. Add sausage, bay leaves, chili powder, thyme, cayenne pepper; saute until spices are fragrant and flavors blend, about 5 minutes.

Add rice; stir to coat.

Pour broth over rice mixture in pot. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed and the rice is tender, about 35 minutes.

Add the shrimp; press to submerge in liquid and simmer until shrimp is pink and cooked through.

Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot.

Serves 8

©2008 WHYY