This bratwurst and shrimp jambalaya is the ultimate comfort food, layered with all sorts of savory flavors and ready on your stove top in a little over an hour.
Writing is a big part of my life, but it’s not my livelihood.
I actually have a job in marketing for a large company, and I spend about fifty percent of my time in an office without windows.
Before you get all, “That sucks, I feel really sorry for you!” on me, don’t.
I really love my job, the building and with the people with whom I work, are amazing!
I actually have large floor-to-ceiling windows about twenty feet away, just not directly in or across from where I sit.
Really, I don’t have it that bad.
Plus, the other fifty percent of my time I’m on the road, and being out and about on a regular basis totally makes up for the windowless office.
Today when I emerged from my office I realized it was dark, cloudy and very, very rainy outside.
Like, flood-watch rainy.
Many foodies would roll their eyes about eating warm, comfort food on a June evening, but it doesn’t bother me one bit—especially when it’s pouring outside and I just feel like curling up with a good book and a glass of wine!
My normal recipe calls for the jambalaya’s rice to be cooked right in the broth.
Except, on a weeknight there’s not a lot of time to spare between getting home from work and throwing together a yummy dinner.
Waiting for traditional rice to be done, on top of creating deep flavors in a short window of time, is nearly impossible.
Typically weeknight dinners take me thirty to forty-five minutes from start to finish.
This new jambalaya recipe takes a little longer, but an hour is still reasonable for a weeknight in my book!
Instant rice worked perfectly both in flavor, and to help speed up the process.
Bratwurst and Shrimp Jambalaya
After searing the bratwurst in a Dutch oven with some olive oil over medium-high heat, they get removed to a paper towel to relax for a bit.
Next, diced orange peppers, yellow onions and garlic are sauteed with a generous sprinkle of sea salt, pepper and parsley.
Chicken broth gets poured in, and I use a wooden spatula to scrape up all the tasty bits from the bottom of the Dutch oven.
In goes crushed and diced tomatoes, Penzy’s BBQ 3000 seasoning, and the seared bratwurst (they’ll finish cooking in this delicious tomato broth).
After about fifteen minutes, one pouch of instant “boil in bag” rice is opened and poured right in.
The instant rice cooks directly in the sauce, which makes it so much more flavorful!
After ten minutes, some green onions and the raw shrimp go in.
They, too, will cook right in the sauce!
Only takes about five minutes.
Once the shrimp are cooked through this Bratwurst and Shrimp Jambalaya is ready to eat!
All of the flavor with none of the wait!
Here’s the full recipe:
- 1 packet Boil-in-Bag White Success® Rice
- 2 tablespoons olive oil
- 6 bratwurst
- 1 bag jumbo frozen shrimp (thawed & peeled)
- 1 Medium pepper (diced)
- 1 Medium yellow onion (diced)
- 2 cloves garlic (minced)
- 3 green onions (chopped)
- 28oz canned crushed tomatoes
- 14.5oz canned petite diced tomatoes
- 1 cup chicken broth
- 1 tablespoon dried parsley
- 1 tablespoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon Penzy's BBQ 3000 (or a mix of garlic powder, chili powder and paprika)
- Warm the olive oil in a Dutch oven over medium-high heat for 3 minutes. Add the bratwurst and cook them for 2 minutes per side, then remove them from the pot and set them aside.
- Add the diced pepper to the Dutch oven, let it cook for 2 minutes, and then add the onion. Saute them for another 3 minutes, and then add the garlic, salt, black pepper and parsley. Continue cooking for 1 minute longer, and then add the chicken broth all at once - taking care to scrape up all the bits from the bottom of the pan.
- Pour in the crushed and diced tomatoes and stir in the Penzy's BBQ 3000. Add the whole bratwurst back to the Dutch oven, bring to a boil, the reduce the heat, cover and simmer the mixture for 15 minutes. Remove the bratwurst.
- Pour one packet of Boil-in-Bag White Success® Rice into the tomato mixture and then recover. Slice the bratwurst into 1-inch pieces, and then add it back into the pot along with the shrimp and the green onions. Cover again, and then continue cooking for 15 minutes longer.
Serve with crusty bread. Makes great leftovers (and may even be better the next day)!
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