Jambalaya with Shrimp and Andouille Sausage

By á-32188

Recipe from Mary Hage Hallsten

Ingredients

• 1 tablespoon olive oil (3T)
• 1 cup chopped onion (2c)
• 1 cup chopped red bell pepper (3c green and red)
• (2 cups chopped celery)
• 1 tablespoon minced garlic (2 1/2 T)
• 6 ounces Andouille sausage, sliced (24 ounces)
• 1 cup uncooked long-grain white rice (2 1/2 c)
• 1 teaspoon paprika (2 1/2 t.)
• 1 teaspoon freshly ground black pepper (2 t.)
• 1 teaspoon dried oregano (2 t.)
• 1/2 teaspoon onion powder (omitted)
• ( 1 1/2 T. or to taste, Cajun seasoning)
• 1/2 teaspoon dried thyme (1 1/2 t.)
• 1/4 teaspoon garlic salt (omitted)
• (Most of a broasted chicken cut in to pieces)
• 1 bay leaf (omitted)
• 2 cups fat-free, less-sodium chicken broth (5 cups regular)
• 3/4 cup water ( 1 1/2 c)
• 1 tablespoon tomato paste (omitted)
• 1/2 teaspoon hot pepper sauce (1 t.)
• 1 (14.5-ounce) can no salt-added diced tomatoes, undrained (32 oz. regular)
• 1/2 pound peeled and deveined medium shrimp (1 1/2 pounds jumbo)
• 2 tablespoons chopped fresh parsley (omitted – didn’t have)

Preparation

Step 1

Heat olive oil in a large Dutch oven (I used a stock pot) 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.
(The recipe I did is in the parenthesis. It makes a HUGE amount. My shrimp was all frozen in a block so that’s why I increased the recipe. The broasted chicken leftovers were a good addition also. I shared it with a few folks and still have a large amount left. So far I’ve gotten rave reviews so give it a try. I rarely follow a recipe exactly hence the additions and omissions.)