Ready in 40 minutes
This is from Cooking Light Magazine.
SERVES 4 , 1 1/2 cups
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.
Evyjoey 2y agoThis 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
mekaboo 3y ago
flowerpatti 7y ago[I posted this recipe.]