Jambalaya with Shrimp and Andouille Sausage

(from theleafs’s recipe box)

Source: Cooking Light, April 2005 (from RecipeThing user heidigoseek)

Serves 4 people

Ingredients

  • 1 tbsp olive oil
  • 1 cup onion, chopped
  • 1 cup red bell pepper, chopped
  • 1 tbsp garlic, minced
  • 6 oz andouille sausage, sliced
  • 1 cup white rice, uncooked
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp oregano, dried
  • 1/2 tsp onion powder
  • 1/2 tsp thyme, dried
  • 1/4 tsp garlic salt
  • 1 bay leaf
  • 2 cups chicken broth
  • 3/4 cup water
  • 1 tbsp tomato paste
  • 1/2 tsp hot pepper sauce
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/2 pound medium shrimp, peeled and deveined
  • 2 tablespoons fresh parsley, chopped

Directions

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.

  2. Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

Email to a friend | Print this recipe | Back