JALAPEÑO BACON BEAN JAMBALAYA STYLE RICE & BEANS WITH SHRIMP & SAUSAGE

Ironman

🍺
Staff member
  • 1 Tbsp Vegetable oil
  • 8 oz. Smoked sausage (Andouille, Kielbasa), sliced 1/4"
  • 3/4 Cup yellow onion, diced (approx. 1/2 of a medium onion)
  • 3/4 Cup Celery, diced (approx. 1-1/2 celery stalks)
  • 3/4 Cup Bell pepper, diced (approx. 1 medium pepper)
  • 1-1/2 tsp Garlic, minced
  • 1 tsp Salt
  • 1/2 tsp Ground black pepper
  • 1/4 tsp Dried thyme (if using fresh, increase to 3/4 tsp)
  • 1 Cup Tomatoes, diced - fresh or canned (drained)
  • 1 Can Serious Bean Co. Jalapeño & Bacon Beans
  • 2 Cups Chicken broth
  • 1 Cup White rice, uncooked
  • 8 oz. medium Shrimp, peeled & deveined

Directions​

  1. Place a large skillet over medium heat and add the sausage, stirring as needed to prevent sticking.
  2. As the sausage begins to brown, add the onion, celery, and bell pepper, and continue stirring.
  3. After the vegetables have softened, add the remaining ingredients except the rice and shrimp.
  4. Once the mixture has come to a full boil, stir in the rice and cover with a tight fitting lid.
  5. Reduce the heat to low and cook for 15 minutes without opening the lid.
  6. After 15 minutes, remove the lid and add the shrimp on top of the rice.
  7. Replace the lid and cook for an additional 5 minutes.
  8. Remove the lid and stir in the shrimp - the rice should be moist, but not sitting in broth.
  9. If there is broth remaining at the bottom of the skillet, continue cooking uncovered over low heat until it cooks off.
 
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