Jambalaya with Shrimp and Andouille Sausage

Servings : 6


  • 1 package (6 links) chipotle or Andouille sausage, diced & browned
  • 2-3 large sweet peppers, diced
  • 1 large onion, diced
  • 10 garlic cloves
  • 1 14.5-ounce can diced fire roasted tomatoes (include liquid)
  • 1 8-ounce package cracked freekeh
  • 2 1/2 cups vegetable broth
  • 4 T. olive oil
  • 1/4 t. cayenne pepper
  • 1 T. hot sauce
  • 1/4 t. paprika
  • 1/4 t. cumin
  • 1 T. chili powder
  • 1/4 t. cumin
  • 1 T. chili powder
  • 1/4 t. celery seeds
  • 10-12 large shrimp, peeled, deveined & rinsed
  • salt & peper to taste

optional: garnish with lemon or lime juice and chopped cilantro


In a large skillet, heat oil over medium heat.  Add diced sausage and brown, making sure it's cooked through.  Remove sausage from heat and set aside.  In same skillet, add a little more oil and toss in peppers, onion, garlic and spices, cooking on medium heat for 5 minutes or until onions are translucent.  Add uncooked freekeh, tomatoes, and broth and stir.  Reduce heat to low and add sausage.  Cover and simmer for 15-20 minutes.  After about 20 minutes, stir and add uncooked shrimp to the skillet.  Cover and cook for 5-7 minutes.  If necessary, add more water (a little bit at a time).  Remove from heat once the shrimp is pink and firm,  Serve with a squeeze of fresh lemon or lime juice and top with chopped cilantro.