Step One

Slice the sausage in 1” pieces and sauté in the oil over medium heat. When the sausage is browned around the edges, remove from the pan.  Add the onion, bell pepper and jalapeño, season well with salt. pepper and smoked paprika. Cook and stir occasionally until softened about 7 minutes. Add the garlic and cook and stir until aromatic, about 1 minute.

Step Two

Add the sausage back to the pan and add the tomatoes, 2 cups chicken stock, thyme and hot pepper flakes. Cook over medium high heat until boiling, then add the rice. Reduce the heat to low and stir, cover and cook for 15 minutes, stirring every 5 minutes to ensure the rice is not sticking to the bottom of the pot. Add more stock as needed every 3 – 5 minutes. Cook until rice is done.

Step Three

Stir the shrimp through the sauce and cook for an additional 3 – 5 minutes until shrimp is pink and firm. Remove the thyme steps and spoon into bowls. Garnish with green onions.

Cornbread is an awesome side to snuggle up to a bowl of jambalaya. You can find my recipe for Hot and Spicy Cornbread HERE. OR use “Better for You” cornbread HERE OR use the Pumpkin Cornbread recipe HERE  I ❤️ Cornbread

Love crawfish? Use crawfish in this recipe – one for one for the shrimp🍤

Muga Reserva Rioja
Rioja Spain  
About $16

You might think a white wine would go well with this recipe because of the shrimp. But there is a red, too! I’ve chosen Rioja from Spain, mostly made from the Tempranillo grape to pair well with Jambalaya. Rioja wines are known for their savory flavors of cherry, plum, and leather, along with a hint of spice. The wine’s medium body and tannins stand up to the hearty ingredients in the dish, while its acidity refreshes the palate. This is one of my favorite Rioja vintners. They are headquartered in Haro Spain, the seat of all of Rioja – we are visiting them on our Taste and Savor Travels  trip in September of this year.