Easy Jambalaya Recipe with Sausage & Shrimp on the Pit Barrel Cooker

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces calories while maintaining flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is a budget-friendly protein alternative.

Heat 2 tablespoons of olive oil in a foil pan over medium heat.

Add 1 pound of sliced andouille sausage and brown for about 5 minutes.

Remove the sausage and set aside in a foil pan, keeping the oil in the pan.

Add 1 Vidalia onion, 2 teaspoons of minced garlic, 1 green bell pepper, and 2 chopped celery stalks to the pan; sauté for about 3 minutes until softened.

Stir in 1 teaspoon of black pepper, 2 teaspoons of Cajun seasoning, and 1 tablespoon of Cajun seasoning; cook for another 2 minutes.

Add 1/2 bunch of chopped parsley and 1 teaspoon of salt; mix well.

Add 14.5 ounces of crushed tomatoes and 2/3 cup of white wine to the mixture; stir to combine.

Add 1 bag of precooked Jasmine rice and mix everything together until well blended.

Cover the mixture tightly with foil and place it in the pit barrel cooker set at 300 degrees.

Cook for about 35 minutes, checking for doneness.

After 35 minutes, check the rice to ensure it is cooked.

If shrimp is forgotten, cook 1 pound of shrimp in 2 tablespoons of butter for 3 minutes, then mix back into the jambalaya before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens