Chilau Jambalaya with Jasmine Rice Shrimp and Sausage

In this addition I decided to add a Jambalaya spin on the same recipe I use for chicken and rice by swapping out the chicken for shrimp and sausage with our Gumbo Chilau Sauce which has that enhanced “trinity” flavor. This would also be a great recipe to try with some of our seasoned rice selections. 

• 2 1/2 Cups Water (or amount of liquid you rice calls for)
• 1/2 Cup Chilau Sauce (Gumbo, Original will work also)
• 2 Cups Jasmine Rice
• 1 lb Shrimp
• 1 lb Sausage
• 1/2 Green Bell Pepper Chopped
• 1/2 Red Bell Pepper Chopped
• 1 Shallot Chopped (or 1/2 onion)

Pot

• 8 quart dutch oven (Need one? Click here)

You basically add Chilau Sauce to the normal amount of water you would normally use to make your rice. I used Jasmine Rice which calls for 3 cups of water to 2 cups of dry rice.

**I used 2 1/2 cups of water and 1/2 cup of Chilau Sauce.**

1. Bring Dutch Oven or Oven friendly pot to medium-high heat and add 2 tbsp of olive oil
2. Add peppers and onion and sauté until tender
3. Add Sausage and sauté 5 min
4. Add rice and stir to allow it to absorb the remaining oil and seasoning in the pot (1 min)
5. Add Chilau Sauce and stir to coat rice.
6. Add water and bring to a boil
7. Add shrimp and cover with lid
8. Finish in oven at 350° for 20min