Lighter Jambalaya Recipe by The Deen Bros.

Level: Easy

Time: 65 MINUTES

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  • 2 teaspoons olive oil
  • 1 Vidalia onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 8 oz fully-cooked smoked andouille chicken sausage links, (about 2 links) sliced
  • 1 cup brown rice
  • 2 cups reduced-sodium chicken broth
  • 1 (14 oz) can fire-roasted tomatoes
  • 1/4 teaspoon ground red pepper
  • 1/2 lb medium shrimp, peeled and deveined
  • 2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried thyme


Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion, bell pepper, celery and garlic, and cook, stirring occasionally, over medium-low heat, until the vegetables are very tender, about 8 minutes. Add the sausage and cook until lightly browned, about 5 minutes.

Add the rice and cook, stirring, until the rice is well coated. Add the broth, tomatoes and ground red pepper; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, 35 to€“ 40 minutes.

Add the shrimp and thyme and cook, stirring, until the shrimp just begins to turn opaque, 3- 5 minutes

The Deen Bros. Lighter Jambalaya


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