Using both andouille sausage and juicy pink shrimp, jambalaya is like a spicy surf-and-turf. To save time, buy frozen peeled shrimp and thaw in the refrigerator or under cold, running water.
Yield: 4 servings (serving size: 1 1/2 cups)
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 tablespoon minced garlic
- 12 ounces andouille sausage, sliced (they also make a chicken/turkey version)
- 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 petite diced tomatoes, undrained
- 3/4 pound peeled and deveined medium shrimp
- 2 tablespoons chopped fresh parsley
PreparationHeat olive oil in a large Dutch oven or sauce pan 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.
This recipe was adapted from Cooking Light. Roger had seconds and told me that this was one of his favorites that I've made, so definitely wanted to share the recipe. Very easy and all in one pot for quick clean-up. A little spicy for kiddos though.