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Seafood Sausage Jambalaya

Heart.Foods's picture
  Italian turkey sausage 8 Ounce
  Vegetable cooking spray 1 Tablespoon
  Chopped green pepper 2 1⁄2 Cup (40 tbs)
  Finely chopped onion 2 Cup (32 tbs)
  Finely chopped celery 1 1⁄2 Cup (24 tbs)
  Minced garlic 2 Tablespoon
  Dried thyme 1 Teaspoon
  Chili powder 1 Teaspoon
  Freshly ground pepper 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Canned no salt added whole tomatoes 14 1⁄2 Ounce, undrained (1 Can)
  Bay leaves 2
  Fresh oysters 24 Ounce, undrained (Two 12 Ounce Each Container)
  Canned no salt added chicken broth 42 3⁄4 Ounce (Three 14 1/4 Ounce Cans)
  Long-grain rice 2 1⁄2 Cup (40 tbs), uncooked
  Medium fresh shrimp 2 1⁄2 Pound, peeled and deveined
  Bay scallops 3⁄4 Pound
  Chopped fresh parsley 1⁄2 Cup (8 tbs)

Remove casing from sausage; slice sausage into 1/2-inch pieces.
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add sausage, green pepper, and next 3 ingredients; cook, until sausage is browned and vegetables are tender, stirring often.
Add thyme and next 5 ingredients.
Drain oysters, reserving liquid.
Set oysters aside.
Add water to liquid to make 1 cup.
Add liquid mixture and broth to Dutch oven.
Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.
Add rice; cover and cook over low heat 15 minutes.
Stir in oysters, shrimp, and scallops.
Cover and cook 10 minutes or until liquid is absorbed.
Remove and discard bay leaves.
Stir in parsley.

Recipe Summary

Main Dish

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Seafood Sausage Jambalaya Recipe