Shrimp Jambalaya

I was in the mood for some seafood this week and stumbled on this easy skillet recipe for some shrimp jambalaya. From the SkinnyTaste One and Done cookbook, this meal was incredibly simple to prep and took me about 30 minutes to make. It also doesn’t have all the calories that a typical jambalaya comes with. This is a healthier version recipe. Bonus!

I am not a fan of meals that are really spicy and was pleasantly surprised by the taste of the andouille chicken sausage. It had just enough heat, but not so much that my mouth was burning and I couldn’t stomach this dish. The flavors were great and the leftovers for lunch were even better.

My husband enjoyed it and he even went back for seconds. So, I’ll be adding this to the family dinner list!

Comment below and let me know what you think of this dish!

Serves 5 people


  • 1/2 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 celery stock, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 8 ounces smoked andouille chicken sausage, sliced into rounds
  • 2 cups reduced sodium chicken broth
  • 1/2 cup canned tomato sauce
  • 1 (14.5 ounce) Can petite diced tomatoes
  • 3 sprigs of fresh thyme
  • 1 teaspoon sweet paprika
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 cup par-boiled 20 minute brown rice
  • 3/4 pound peeled and evening large shrimp
  • Chopped scallions, for garnish


In a Dutch oven or heavy large pot, heat the oil over medium low heat. Add the celery, onion, bell peppers, and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the sausage and cook, stirring, until browned, about five minutes. Add the chicken broth, tomato sauce, tomatoes, thyme, paprika, oregano, Cayenne, and salt. Bring to a boil over high heat. Add the rice, reduce the heat to low, cover, and simmer until the rice is cooked through, 20 to 22 minutes (cooking time will depend on your brand of rice). Increase the heat to high and stir in the shrimp. Cover and cook, stirring occasionally, until the shrimp are cooked through, 4 to 5 minutes. Serve hot, topped with the scallions.

NOTES: If you can’t find any andouille chicken sausage, you can use turkey kielbasa in its place.


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