Shrimp and Andouille Jambalaya Recipe

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Ingredients:

Serving

1 tbsp canola oil
2/3 lb andouille sausage, sliced 1/4 inch thick
1 large red bell pepper , cut into a large dice
1 large onion , cut into a large dice
3 ribs celery, cut into a large dice
1 large head garlic, peeled and minced
cayenne pepper , as needed
1/4 tsp kosher salt
freshly ground black pepper
2 large tomatoes, cored, peeled, seeded, and chopped
1 lb medium shrimp, peeled
1 pint shucked oysters
2 bay leaves
3 cups long- grain rice , soaked in 3 changes of water
3 cups shrimp stock or water
2 bunches green onions, thinly sliced
1/4 tsp hot sauce , or to taste

Directions:

Heat the canola oil in a Dutch oven or heavy-gauge pot over high heat. Add the sausage and cook, stirring occasionally, about 6 minutes. Add the bell pepper, onion, celery, and garlic, and season with cayenne pepper and salt and pepper, to taste. Cook stirring, until well browned, about 8 minutes. Stir in the tomatoes, shrimp, oysters, and bay leaves. Add the rice, stir gently; then add the stock. Gently move the spoon across the bottom of the pot, to make sure that the rice is not sticking. Bring to a boil, lower the heat and simmer, covered, until the rice has absorbed most of the liquid, about 15 minutes. Remove from the heat and let sit, covered, for 8 minutes.
To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.
Chef's notes: Jambalaya is a versatile dish; different combinations of other ingredients can work in this recipe.
After adding the rice, be careful when stirring, the less stirring the better. You don't want to pull our excessive starch from the grain-this is not risotto.
While simmering, be sure rice is not sticking to the bottom; you might need to add a little water or turn down the heat. If no andouille is available, substitute other sausages, smoked sausage is the best.
Ochsner Criteria Slimmed Down Original Recipe
Calories: Less than 800 392 calories 675 calories
Total Fat: Less than 20gm 19.5 grams 29.4 grams
Saturated Fat: Less than 8gm 6.2 gm 10.9 gm
Cholesterol: Less than 150mg 140 mg 164 mg
Sodium: Less than 1000 918 mg 878 mg
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1900.87 Kcal (7959 kJ)
Calories from fat	630.19 Kcal
		% Daily Value*
Total Fat	70.02g	108%
Cholesterol	581.71mg	194%
Sodium	3401.74mg	142%
Potassium	352.53mg	8%
Total Carbs	204.96g	68%
Sugars	174.74g	699%
Dietary Fiber	7.57g	30%
Protein	102.19g	204%
Vitamin C	24.6mg	41%
Vitamin A	0.4mg	12%
Iron	10.8mg	60%
Calcium	36.7mg	4%

Amount Per 100 g
Calories	574.71 Kcal (2406 kJ)
Calories from fat	190.53 Kcal
		% Daily Value*
Total Fat	21.17g	108%
Cholesterol	175.88mg	194%
Sodium	1028.48mg	142%
Potassium	106.58mg	8%
Total Carbs	61.97g	68%
Sugars	52.83g	699%
Dietary Fiber	2.29g	30%
Protein	30.9g	204%
Vitamin C	7.4mg	41%
Vitamin A	0.1mg	12%
Iron	3.3mg	60%
Calcium	11.1mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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