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Dinner · Side Dishes · Soups + Salads

Jambalaya with Hot Sausage and Shrimp

Jambalaya with Kayem Artisan Four Pepper Hot Sausage and Shrimp over rice. With onions, peppers, paprika, cayenne pepper in a tomato sauce, recipe for foodservice application.

Serves
48
Jambalaya with Hot Sausage and Shrimp

Ingredients

  • 5 pound package Kayem Artisan Four Pepper Hot Fully Cooked Sausage
  • 6 tablespoons extra virgin olive oil
  • 6 cups chopped white onions 1/4"
  • 6 cups diced celery 1/4"
  • 6 cups diced green bell pepper's 1/4"
  • 12 garlic cloves, minced
  • 2 tablespoons salt
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 tablespoons dried oregano
  • 1 tablespoon hot smoked paprika
  • 6 bay leaves
  • extra virgin olive oil cooking spray
  • 6 cups long grain white rice, dry
  • 4 quarts of water
  • 6 cups diced canned unsalted tomatoes
  • 4 1/2 pounds raw medium shrimp peeled & tail on
  • 1 tablespoon freshly ground black pepper
  • 3 cups diced scallions

Instructions

  1. Pre-heat a 5 litre heavy pot over medium heat, coat bottom with olive oil. Saute the onions, celery, green pepper, garlic, until the onion and selery becomes translucent and fragrant, about 5 minutes. Add the salt, cayenne pepper, oregano, hot smoked paprika and bay leaf, stir. Cover and cook 5-8 minutes.
  2. Meanwhile, prepare a large skillet with cooking spray, and warm the sausages over medium heat, turning a few times and brown on both sides, about 8 - 10 minutes. Slice on the diagonal, reserve keeping warm.
  3. Stir in the rice and water to the vegetables, bring to a boil. Add the tomatoes, cover and simmer 20-25 minutes until the rice is al dente.
  4. Add the shrimp and sausage slices to the rice and vegetables, season with black pepper. Cover 10 minutes. Then, turn off the heat and allow the Jambalaya to rest. Keep pot at 140°F or cool and reheat for future service.

Per Serving

Nutritional Information

Calories
260
Total Fat
11g
Saturated Fat
3g
Cholesterol
80mg
Sodium
910mg
Carbohydrates
25g
Dietary Fiber
2g
Sugars
3g
Protein
16g

Made With

Kayem products in this recipe

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