This recipe for Shrimp and Sausage Jambalaya will make your taste buds think you are in New Orleans! It's naturally gluten-free and low-carb and will probably work for those on a keto diet.
Prep Time10mins
Cook Time30mins
Total Time40mins
Course: Main Dishes
Cuisine: American
Keyword: jamabalaya
Servings: 6
Calories: 243kcal
Author: Lynda
Ingredients
1-2Tablespoonsolive oil
1package Johnsonville New Orleans Spicy Smoked Sausage Linksandouille sausage, cut into ¼ inch pieces
1-2Tablespoonsbutter
1medium onionchopped
1each - redgreen, and yellow bell pepper, diced
1 14ouncecan petite diced tomatoes
2garlic clovespressed
1teaspoondried oregano
3teaspoonsSeafood Magic
2Tablespoonstomato paste
2cupschicken broth
2Tablespoonslemon juice
1package of rawlarge shrimp, peeled, deveined and tails removed
Instructions
In a large stockpot, heat olive oil over medium heat. Add sausage and sauté until sausage begins to brown. Remove sausage and set aside.
In the same pot, melt butter and add onion and peppers. Sauté for 8 minutes until onions start to become translucent.
Stir in tomatoes, garlic, oregano, Seafood Magic, and tomato paste. Add chicken broth and bring to a boil.
Add sausage back to the stockpot, lower the heat, and simmer for 15 minutes.
Add lemon juice and shrimp, cover, and remove from heat.