One-Pot Sausage And Shrimp Jambalaya Recipe by Tasty

Ingredients

For 4 servings

• ¼ cup extra-virgin olive oil, divided
• 2 celery stalks, cut into ½-inch slices
• 1 medium sweet onion, cut into ¼-inch slices
• 1 red bell pepper, cut into ¼-inch slices
• Pinch of kosher salt
• 4 garlic cloves, minced
• 8 oz andouille sausage, sliced into ¼-inch rounds
• 1 lb raw large peeled deveined tail-off shrimp
• 2 tablespoons cajun seasoning
• 1 teaspoon dried thyme leaves
• 1 teaspoon hot smoked paprika
• ¼ teaspoon black pepper
• ⅛ teaspoon cayenne pepper
• 1 (15-ounce) can diced fire-roasted tomatoes, undrained
• 2 ¼ cups chicken broth
• 1 ¼ cups uncooked jasmine rice
• 1 (15-ounce) can black-eyed pea, drained and rinsed
• Chopped fresh parsley, for serving
• garlic bread, for serving