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Jambalaya with Sausage and Shrimp

10 min
40 min


  • 1 package Coleman Natural Kielbasa, sliced into thin coins
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 2 medium celery stalks, diced
  • 2 large garlic cloves, minced
  • 1 cup long-grain white rice
  • 1 teaspoon fennel seeds, crushed
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 14.5-ounce can low sodium chicken broth
  • 1 cup water
  • 1 tablespoon tomato paste
  • 1 14.5-ounce can no salt-added diced tomatoes with juice
  • Hot sauce
  • 1/2 pound peeled and deveined medium shrimp
  • 2 tablespoons chopped fresh parsley


1 Heat a large stockpot over medium high heat and add the butter and flour; whisk together and cook the roux for 5 minutes.

2 Add the onion, pepper, celery, and garlic and cook, stirring occasionally, for another 5 minutes.

3 Add the sausage, rice, fennel, cayenne, oregano, bay leaf, broth, water, tomato paste, and tomatoes. Bring to a boil, cover, reduce heat, and simmer until the rice is fully cooked, about 20 minutes, stirring once or twice to prevent sticking. If the jambalaya becomes too thick, thin with a bit more water.

4 Stir in the shrimp, cover, and simmer until the shrimp is cooked through, about 5 more minutes. Remove from the heat, remove and discard the bay leaf, and add hot sauce to taste. Let stand for 5 minutes before spooning into bowls and topping with fresh parsley to serve.

To crush fennel seeds, place them on a cutting board and press down with the back of a spoon. For a variation on this classic jambalaya, substitute barley for the rice and add chicken in place of the shrimp.

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