Bayou Jambalaya-Style Sausage and Rice

Smoked turkey sausage, paprika, thyme and diced tomatoes create this Creole flavored dinner with green beans and rice - and it’s all in one pan! Make Bayou Jambalaya-Style Sausage and Rice with shrimp, chicken or some of each.

Bayou Jambalaya-Style Sausage and Rice


  • 1 tablespoon plus 2 teaspoons olive oil, divided
  • 8 ounces smoked turkey sausage, thinly sliced
  • 2 green bell peppers, seeded and coarsely chopped
  • 1/2 cup diced onion
  • 1 (14.5 ounce) can Del Monte® No Salt Added Diced Tomatoes, not drained
  • 1 (14.5 ounce) can Del Monte® No Salt Added Cut Green Beans, drained
  • 1 (14.5 ounce) can College Inn® Fat Free & Lower Sodium Chicken Broth
  • 3/4 cup uncooked instant brown rice
  • 2 teaspoons paprika or smoked paprika
  • 12 ounces raw peeled medium shrimp
  • 2 teaspoons fresh thyme or 3/4 teaspoon dried thyme
  • 1 teaspoon hot sauce
  • Salt and black pepper, optional


  1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Brown sausage, for about 3 minutes, stirring occasionally. Set aside.
  2. Heat 1 teaspoon oil in same skillet and cook bell pepper and onion for 3 minutes or until tender, stirring frequently.
  3. Stir in tomatoes, beans, broth, rice and paprika. Bring to a boil over medium-high heat; cover and cook on medium-high heat 5 minutes.
  4. Stir in shrimp, thyme and sausage. Cover and cook for 5 minutes or until shrimp are opaque in center.
  5. Remove from heat, stir in remaining 1 tablespoon oil, hot sauce and season to taste with salt and pepper, if desired.
  6. Cover and let stand for 10 minutes for flavors to develop.

Yield: 6 servings | Prep: 10 min | Cook: 20 min | Stand: 10 min

Recipe and photo used with permission from: Del Monte