Jambalaya with Shrimp and Andouille Sausage

Jambalaya with Shrimp and Andouille Sausage
Jambalaya with Shrimp and Andouille Sausage

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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