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Jambalaya for One

Course Soup
Cuisine American
Keyword one pan jambalaya, sausage and shrimp rice, single serving jambalaya, small batch jambalaya
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1 serving
A single-serving skillet jambalaya with smoked sausage, shrimp, rice, and vegetables. Everything cooks in one pan.

Ingredients

  • ½ tablespoon olive oil
  • 3 tablespoons chopped green bell pepper
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped celery
  • 1 garlic clove minced
  • ¼ teaspoon kosher salt
  • 2½ ounces sliced smoked sausage halved
  • ½ cup canned diced tomatoes
  • ¼ cup uncooked long-grain white rice
  • 1 cup low-sodium chicken broth
  • 5 medium peeled deveined shrimp (about 2½ ounces)
  • ½ teaspoon hot sauce

Directions

  • Heat the oil in a 10-inch skillet over medium heat. Add the pepper, onion, celery, garlic, and salt. Stir and cook for about 3 minutes, until soft.
  • Add the sausage and cook for 1 minute. Add the tomatoes and the dry rice and cook for about 30 seconds.
  • Pour in the broth and bring to a boil. Lower the heat, cover and simmer gently for 25 minutes.
  • Stir in the raw shrimp and hot sauce. Cover and cook for 5 more minutes, until the shrimp are cooked through and the rice is tender. Serve hot.

Nutrition

Serving: 622g | Calories: 585kcal | Carbohydrates: 49g | Protein: 32g | Fat: 29g | Saturated Fat: 8.2g | Trans Fat: 0.2g | Cholesterol: 156mg | Sodium: 1550mg | Potassium: 1143mg | Fiber: 4g | Sugar: 5.8g | Vitamin A: 655IU | Vitamin C: 42mg | Calcium: 133mg | Iron: 4.2mg

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ounces sliced smoked sausage counted as smoked pork sausage, ¼ cup uncooked long-grain white rice counted as dry long-grain white rice, peeled deveined shrimp counted as raw shrimp (14 g each), ½ teaspoon hot sauce counted as hot pepper sauce. Brands and portions vary, so use it only as an approximation.