Shrimp and Brown Rice Medley Jambalaya

shrimp jambalaya

Jambalaya is a Louisianian dish with Spanish and French influences. It is full of vegetables, meat, and rice that oftentimes can take hours of simmering to bring out those delicious authentic flavors. Here I’ve opted to make a stew-like jambalaya that doesn’t take nearly as long to make but still holds those complex mouthwatering flavors as if it had been simmering for hours. Rich, hearty, flavorful taste without the wait!

Shrimp and Brown Rice Medley Jambalaya

1 1/2 cups cooked brown rice medley (got mine from trader joes)
2 1/2 cups low-sodium chicken broth
1 tbs olive oil
1 lb shrimp, peeled and deveined
2 chicken sausages, sliced (or use turkey sausages)
1 small red bell pepper
1 small green pepper
2 stalks celery, sliced
6 garlic cloves, minced
1 large beefsteak tomato, diced
1 large white onion, diced
2 tbs tomato paste
1 tsp smoked paprika
1/2 tbs chili powder
1 tbs hot sauce
2 tsp red chili flakes (more if you want it spicier)
Sea salt to taste
Cracked black pepper to taste
1 stalk sliced scallions


  1. Cook your brown rice melody according to package instructions.
  2. In a large pot on medium heat add olive oil. Add chicken sausage until cooked. Add onions, stir for about 1 minute, then add red and green pepper, celery, and stir for another minute.
  3. Next add garlic, cooked brown rice and mix.
  4. In a separate bowl, combine tomato paste and broth and whisk until combined. Add this to the pot, then add tomatoes, smoked paprika, chili powder, and chili flakes. Stir consistently.
  5. Add salt and cracked black pepper to your desired taste. Allow to come to a boil. Add shrimp until cooked (won’t take long!)
  6. Garnish with scallions, serve and enjoy! *

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