main dish | Quick and Easy | Recipes | Uncategorized

15 Minute Shrimp and Sausage Jambalaya

Thank you to Imagine® Organic Culinary Simmer Sauces for partnering with me to share this 15 minute Shrimp and Sausage Jambalaya Recipe Today!

15 Minute Shrimp and Sausage Jambalaya

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A few weeks back I shared a 15 minute Thai Coconut Chicken Curry recipe using the Imagine® Organic Culinary Simmer Sauces.  We really enjoyed the curry dish and I finally had the chance to try the Louisiana Creole version.

 

For this Quick Jambalaya I used a couple of handfuls of pre-cooked shrimp from the freezer, half a package of turkey smoked sausage and a handful of leftover rotisserie chicken.  I have a couple of tricks that I use to increase the yield of a recipe.  Depending on the dish, I’ll add rice, black beans, corn.  If it is liquid or a sauce, I’ll add milk, water or chicken broth- whatever seems appropriate.

 

With this dish, I made quite a bit of rice and used more protein than was called for, so I wanted to make sure there was going to be enough sauce to mix throughout the rice.  (Before I served the Jambalaya, I did stir everything together.)

I added the protein and sauce to the skillet and then added about a cup of chicken broth.  Since I was adding the extra liquid, I figured I might need to increase the cajun spices too, and added a couple of shakes of our favorite spicy cajun spice blend to to the sauce and rice.

Everyone loved this meal!!!  It was a little funny to watch my kids eat the Jambalaya.  I may have added one too many shakes of the cajun spice.  My poor little guys were devouring the jambalaya, but were having to stop periodically for huge, loud gulps of milk and water!

I really appreciate that these sauces are Certified Organic, low in sodium and have no msg added.  And of course, the best part is having a hot and delicious meal on the table in about 15 minutes!  You should definitely give them a try.

 

This post was sponsored by Imagine® Organic Culinary Simmer Sauces, but the opinions are 100% mine.

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