Jambalaya with Shrimp and Andouille Sausage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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:
1. 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.
2. 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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