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Lighter Jambalaya

By Deen Brothers


Difficulty: Easy

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 5


  • 2 teaspoons olive oil
  • 1 finely chopped Vidalia onion
  • 1 finely chopped green bell pepper
  • 2 finely chopped celery stalks
  • 3 cloves minced garlic
  • 8 oz (about 2 links) sliced fully-cooked smoked andouille chicken sausage links
  • 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 peeled and deveined medium shrimp
  • 2 teaspoons chopped or 1/2 teaspoon dried thyme fresh 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

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