RECIPE: Easy Shrimp and Italian Sausage Jambalaya

I don’t know about you, but I am all about EASE lately when it comes to making dinner. I don’t want to have to think too much about it.

I whipped this SUPER easy shrimp and Italian sausage jambalaya recipe up recently (along with my husband the grill master) and it was SO GOOD. It also made a HUGE batch so we had leftovers for DAYS! Nom nom nom.

I didn’t really do any measurements or anything like that since it was made on the fly, but here’s how it went:

INGREDIENTS (again, all measurements are approximate – nothing will “mess up” this recipe):

• ~1lb of frozen, cooked, tail-off shrimp
• ~1.5 pounds of Johnsonville Italian Sausage links (any Italian Sausage links will do)
• ~1 cup of frozen okra
• ~1 cup of frozen corn
• 1 can of black beans, drained and rinsed
• 1 can of red beans, drained and rinsed
• 2 cups of rice (cooked – this night I was actually SUPER lazy and just made the rice using Uncle Ben’s instant brown rice…)
• ~1/2 tbs cayenne pepper
• Tony Chachere’s Cajun Creole Seasoning (I like my cajun food and ALL food SPICY… so I used A LOT. Use however much you think you can handle).
• Salt and pepper (to taste)

DIRECTIONS:

In a large, greased, skillet, cook all the frozen ingredients (shrimp, okra, and corn) together along with about HALF of the seasonings you are going to use.

At the same time, cook your rice.

Once your rice is MOSTLY cooked, add it to the skillet along with the beans and the rest of the seasonings. Feel free to add a little bit of seasoning at a time and taste as you cook.

Your skillet, at this point, should look something like this:

This is the Cajun Creole seasoning I’m talking about. It’s the jam.

Meanwhile, have your Italian sausage grilling. I am TERRIBLE at grilling, so I leave this part up to my husband. If you don’t have a grill, that’s okay, you can cook your sausage on the stove! But I, personally, LOVE the taste of grilled sausage.

Once the sausage is done grilling and all the ingredients are done on the stove, cut the sausage and mix it together in the large skillet.

And boom! You are DONEZO! This meal probably took a total of about 20-30 minutes from start to finish to make and it was SO GOOD. I always have my spicy food with a cold glass of milk… you don’t have to do that, but I was just bringing you in on my little secret. Or something.

What about you? Do you love Cajun food? Or jambalaya? Will you try this recipe?