Sunday, December 5, 2010


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


Heat 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.

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