Jambalaya with Shrimp and Andouille Sausage

Jambalaya with Shrimp and Andouille Sausage Recipe


Ingredients

  • 1 tablespoon olive oil 
  • 1 cup chopped onion 
  • 1 cup chopped red bell pepper 
  • 1 tablespoon minced garlic
  • 6 ounces andouille sausage, sliced
  • 1 cup uncooked long-grain white rice 
  • 1 teaspoon paprika
  • 1 teaspoon freshly 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, less-sodium chicken broth 
  • 3/4 cup water
  • 1 tablespoon tomato paste 
  • 1/2 teaspoon hot pepper sauce 
  • 1 (14.5-ounce) can no salt-added diced tomatoes, undrained 
  • 1/2 pound peeled and deveined medium shrimp 
  • 2 tablespoons chopped fresh parsley

Preparation

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.
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.


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