Spicy Mustard Greens, Shrimp and Andouille Jambalaya

By: Marge Perry & David Bonom

  • Yield:

    6 Servings

  • Cuisine:


  • Course:




  • 2 tablespoons canola oil
  • 5 cups mustard greens, stemmed, torn into bite-sized pieces
  • 12 ounces Andouille sausage, cooked, cut into 1/4
  • 1 medium onion, diced
  • 6 garlic cloves, minced
  • 1 medium green bell pepper, diced
  • 3 celery ribs, diced
  • 1 teaspoon dried thyme
  • 3/4 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon tomato paste
  • 2 1/2 cups low sodium chicken broth
  • 1 14.5 ounce can fire roasted diced tomatoes
  • 1 tablespoon Louisiana-style hot suace
  • 1/2 teaspoon sea salt
  • 1 1/2 cups long grain white rice
  • 1 pound extra large shrimp, peeled, deveined



  1. Heat 1 tablespoon of the oil in an Anolon Nouvelle Copper Hard Anodized Nonstick 5-quart Covered Sauté Pan over medium. Add the mustard greens and cook, stirring occasionally, until wilted, about 2-3 minutes; transfer to a bowl and reserve.
  2. Heat the remaining 1 tablespoon oil in the pan over medium. Add the sausage and cook until starting to brown, about 4 minutes. Stir in the onion, garlic, bell pepper, celery, thyme, oregano and cayenne pepper; cook until the vegetables start to brown, about 7-8 minutes.
  3. Add the tomato paste and cook, stirring, 1 minute. Add the broth, diced tomatoes and salt; bring to a boil. Stir in the rice, cover, reduce the heat to medium-low and simmer until the liquid has been absorbed and the rice is tender, about 20 minutes.
  4. Stir in the shrimp and reserved mustard greens, cover the pan and cook until the shrimp are just cooked through, about 4-5 minutes. Remove from the heat and let stand 10 minutes. Divide among 4 servings bowls and serve with additional hot sauce, if desired.