Jambalaya with Shrimp and Andouille Sausage
Spicy dish that always warms the tummy...."Made this tonight, but browned up a little chicken first, then added that when I added the sausage. Also used green peppers instead of red, because that's what I had.
Turned out amazing!
I added some cayenne pepper, and since I didn't have garlic salt, I just used a bit more garlic, and added salt, and I put in a 1/4 tsp of parsley flakes.
It tastes amazing, and I can't wait til tomorrow, when the flavors have had a long time to meld.
Gonna post a picture shortly." - AZVern
Yield: 4 Servings Ready in 1 hours
425 people trying soon
Verified by SunnyJF
|1 tablespoonolive oil|
|1 cupOnions; chopped|
|1 cupred bell pepper; chopped|
|1 tablespoonGarlic; minced|
|6 ounceshot sausage; sliced|
|1 cuplong-grain white rice, uncooked|
|1 teaspoonBlack Pepper; freshly ground|
|1 teaspoonDried Oregano|
|1/2 teaspoonOnion powder|
|1/2 teaspoonDried thyme|
|1/4 teaspoonGarlic salt|
|2 cupsfat-free chicken broth, less-sodium|
|1 tablespoonTomato paste|
|1 tablespoonChili powder|
|1/2 teaspoonHot pepper sauce|
|candiced tomatoes, no salt-added; undrained|
|8 ouncesshrimp; (medium) peeled and deveined|
|2 tablespoonsChopped fresh parsley|
Jambalaya with Shrimp and Andouille Sausage Preparation
Heat olive oil in a large Dutch oven over medium-high heat. Addchopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutesor until vegetables are tender.
Add rice and the next 6 ingredients (through chicken broth); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, chili powder and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Stir in parsley.
Recipe By: George Ross (adopted ideas from Lia Huber, Cooking Light, APRIL 2005)
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