“Game Day Jambalaya Fiesta”

Allergens

Shellfish (shrimp)

Ingredients

• 1. 1 lb smoked sausage, sliced 2. 1 lb shrimp, peeled and deveined 3. 1 cup long
• grain rice 4. 1 large onion, diced 5. 1 green bell pepper, diced 6. 2 stalks celery, diced 7. 2 cloves garlic, minced 8. 1 (14.5 oz) can diced tomatoes 9. 2 cups chicken broth 10. 1 tbsp Cajun seasoning 11. 1 tsp smoked paprika 12. 1/2 tsp cayenne pepper (optional, for added heat) 13. Salt and black pepper, to taste 14. Fresh parsley, chopped, for garnish

Instructions

1. In a large pot or Dutch oven over medium high heat, cook the sausage until browned. Remove from the pot and set aside.
2. Add the onion, bell pepper, celery, and garlic to the pot. Cook until softened, about 5 minutes.
3. Stir in the rice and cook for an additional 1 2 minutes until slightly toasted.
4. Add the diced tomatoes, chicken broth, Cajun seasoning, smoked paprika, cayenne pepper (if using), salt, and black pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 15 20 minutes or until the rice is cooked through.
6. Stir in the cooked sausage and shrimp. Cook for an additional 5 7 minutes, or until the shrimp is pink and cooked through.
7. Remove from heat, garnish with fresh parsley, and serve immediately!

Chef’s Insight

For an extra smoky flavor, use hickory or mesquite wood chips when grilling the sausage.

Notes

Feel free to adjust the heat level by adding more or less cayenne pepper according to your preference.