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Jambalaya with Salmon Sausage


Traditionally, this wonderfully spicy, satisfying New Orleans specialty includes pork sausage as well as seafood, rice, and vegetables.

Our modified version uses salmon sausage instead, thereby cutting fat content and improving the meal's fat profile by shifting it from omega-6s and saturated fats towards omega-3s.

Try using long-grain brown rice instead of white to add fiber, nutrients, antioxidants, and nutty flavor to the pot.


Jambalaya with Salmon Sausage
Adapted from Women's Health, May 2009

Prep time 20 minutes
cook time 8 hours
Serves 6

1 large onion, peeled and diced
3 cloves garlic, peeled and minced (or 2 teaspoon organic garlic granules)
2 stalks celery, diced
2 carrots, diced
2 medium sweet red peppers (or 1 green and 1 red)
1 can (15 oz) crushed tomatoes
1 cup long grain brown rice (or white rice)
12 oz (4 patties) Wild Salmon Sausage (any variety; use our Spicy Chorizo Style for more heat) or poultry sausage, cut into 1/2 inch thick rounds
1 teaspoon hot sauce or organic cayenne pepper
2 tablespoon fresh thyme, minced (or 2 teaspoon dried)
1 teaspoon sea salt
1/2 teaspoon organic black pepper
2 cups water
3 tablespoon fresh parsley, minced
1 lb Oregon Pink Shrimp*, still-frozen or Pacific Spot Prawns, thawed, peeled, and deveined

*See instruction 4 below. If using our pre-cooked Pink Shrimp, add it just 15 minutes before cooking is done, instead of one hour, as you would with Pacific Spot Prawns.

  1. In order, place the onion, garlic, celery, carrots, peppers, tomatoes, rice, and sausage in a crock pot.

  2. Add hot sauce, thyme, salt, pepper, and water.

  3. Cover and cook on low for 8 hours.

  4. Add the parsley and shrimp and stir until well combined. Cook one more hour, adding more water if needed (It should be fairly thick, but not porridge-like).

  5. Serve with bread or salad.

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