Looking for a little kick? Here's a jambalaya recipe lightened up a bit using chicken sausage, brown rice, shrimp and okra. The listed hot sauce and cayenne are on the lighter side and can be adjusted according to your tastes.
Ingredients
- 1 cup dice Onion
- 1 cup dice Bell Pepper, Green
- 1 cup dice Celery
- 4 teaspoons mince Garlic, Cloves
- 2 ½ cups slice Chicken Sausage Links, Pre-Cooked
- 1 pound Shrimp, Fresh
- 2 cups slice Okra
- 3 cups cook Brown Rice, Short-Grain
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- ½ teaspoons Cayenne Pepper
- 2 teaspoons Cayenne Pepper Sauce
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large pan, saute onion, green pepper, celery, garlic and sausage, about 5 minutes.
- 5324933 Upgrade to a paid membership 50931 to unlock all instructions 73811
- 5619931 Upgrade to a paid membership 51275 to unlock all instructions 2582
- 2825864 Upgrade to a paid membership 47441 to unlock all instructions 61822
- 9821016 Upgrade to a paid membership 29179 to unlock all instructions 31093
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 5894267 Upgrade to a paid membership 45077 to unlock all instructions 42304
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Bake, covered at 350 degrees for 25-30 minutes until heated through.
- In a large pan, saute onion, green pepper, celery, garlic and sausage, about 5 minutes.
- Add the shrimp and okra, continue cooking about 5 minutes.
- Add cooked rice to sauteed mixture and add salt, pepper, cayenne and hot pepper sauce.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 289
- Total Fat
- 7g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 114mg
- Sodium
- 800mg
- Total Carbohydrates
- 39g
- Fiber
- 6g
- Sugar
- 2g
- Protein
- 22g
- WW Freestyle
- 6
4 Comments
Join the discussionThis is AMAZING!
Glad you enjoyed, it’s a hit around here too!
Can you make it in an instant pot ?
Sure! There are several great recipe converters that come up if you Google search “instant pot recipe conversion”. Please let us know how it goes!