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The Deen Bros. Lighter Jambalaya

  • Prep time: 15 min
  • Cook time: 1 hr
  • Servings: 6 servings


  • 2 teaspoons olive oil
  • 1 Vidalia onion
  • 1 green bell pepper
  • 2 celery stalks
  • 3 garlic clove s
  • 8 ounces fully-cooked smoked Andouille chicken sausage links
  • 1 cup brown rice
  • 2 cups reduced-sodium chicken broth
  • 1 14-ounce can fire-roasted tomatoes
  • 1/4 teaspoon ground red pepper
  • 1/2 pound peeled deveined medium shrimp
  • 2 teaspoons chopped 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 – 40 minutes.

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