Shrimp - Sausage Jambalaya


4 tbsp. vegetable oil
4 tbsp. flour
2 cups chopped onion
½ cup chopped bell pepper
½ cup chopped celery
2 links smoked sausage, sliced and quartered
8 oz. tomato sauce
1 jar homemade tomatoes
1 tsp. brown sugar
1 lb. raw shrimp, peeled
1  cup chopped parsley
1 cup chopped green onions
7 oz. can sliced mushrooms
1/16 tsp. cayenne pepper
½ tsp. garlic powder
Salt & pepper to taste
1-1/2 cup long grain rice, uncooked


In a heavy pot, make a roux with oil and flour until browned. Add onions, bell pepper, and celery. Sauté until wilted, stirring constantly.

Add sausage, tomatoes, tomato sauce, brown sugar, shrimp, parsley, green onions, mushrooms, cayenne, garlic powder, salt and pepper; stir well. Cook over low heat for 20 minutes.

Add rice, stir. Bring to a boil. (Add small amount of water if needed.) Lower heat and cook, covered, for 30 minutes or until rice soaks up liquid. Stir once or twice while cooking.

By: Jambolya recipe | Molluscmania Array on February 04, 2012
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