Jambalaya with Shrimp and Andouille Sausage

Jambalaya with Shrimp and Andouille Sausage

3 reviews, 4.7 star(s). 100% would make again

Ready in 40 minutes

This is from Cooking Light Magazine.

SERVES 4 , 1 1/2 cups


1 tablespoon olive oil
1 cup Onions; chopped
1 cup red bell pepper; chopped
1 tablespoon Garlic; minced
6 ounces andouille sausages; sliced
1 cup uncooked long-grain white rice
1 teaspoon Paprika
1 teaspoon Fresh ground black pepper
1 teaspoon Dried Oregano
1/2 teaspoon Onion powder
1/2 teaspoon Dried thyme
1/4 teaspoon Garlic salt
1 Bay leaf
2 cups fat-free chicken broth
3/4 cup Water
1 tablespoon Tomato paste
1/2 teaspoon Hot pepper sauce
1 14.5-oz can diced tomatoes; undrained
1/2 pound shrimp; peeled and deveined
2 tablespoons Chopped fresh parsley

Original recipe makes 4



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

2.Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes.

3.Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil.

4.Cover, reduce heat, and simmer 20 minutes.

5.Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

Verified by stevemur
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With Lobster in last 5 minutes

Calories Per Serving: 339 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

This was a hit at the dinner table, only difference is that I made it white rice on the side not mixed with the jambalaya and I only added a cup of the chicken broth but other then that I would definaly make it again
Evyjoey 2y ago

mekaboo 3y ago

[I posted this recipe.]
flowerpatti 7y ago

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