Bayou Jambalaya-annette's Recipe

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Bayou Jambalaya-Annette's

Annette W.


This is a simple, not so spicy, fewer ingredients than the norm Jambalaya. It takes longer to prep than it does to cook but it's well worth the wait.

★★★★★ 3 votes
40 Min
25 Min


1 pkg
(1 lb.) white rice
1 lb
smoked cooked sausage, cut into 1/2 inch slices
1 lb
shrimp, peeled and deveined (thaw if frozen)
1/2 c
green bell pepper, chopped
1/2 c
red bell pepper, chopped
1/2 c
onion, chopped
2 tsp
fresh garlic, chopped
1 Tbsp
1 can(s)
(14oz.) chicken broth
1 can(s)
cream of celery soup
1/2 c
green onions, sliced
1 tsp
worcestershire sauce
2 tsp
seasoned salt
5 dash(es)
hot sauce


1Cook rice according to package directions. Set aside.
2In 6-quart Dutch oven, cook bell peppers, onion and garlic in hot butter until tender. Add broth, celery soup and Worcestershire. Bring to a boiling; reduce heat. Cover and simmer 5 minutes.
3Stir in sausage and green onions. Return to boiling, reduce heat. Simmer uncovered, 15 minutes.
4Meanwhile, rinse shrimp, pat dry with paper towels. Toss shrimp in seasoned salt.
5Add shrimp to sausage mixture. Add hot sauce. Simmer 3 to 5 minutes or until shrimp turn opaque. Gradually stir in rice. Let stand 5 minutes or until heated through. Enjoy!

About this Recipe

Course/Dish: Fish, Other Main Dishes, Pork
Hashtags: #rice, #sausage, #shrimp, #cajun