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Jambalaya with Shrimp and Andouille Sausage

  • Category: Main Dish, Seafood
  • Submitted By: Marryann Curmi
  • Town/State: Sonora, CA
  • Serves: 4
  • Preparation Time: 20 minutes
  • Total Cooking time: 50 minutes
Amount Measure Ingredients
1 Tbsp Olive Oil
1 cup chopped onion
1 cup chopped red bell pepper
1 Tbsp minced garlic
6 ounces andouille sausage, sliced
1 cup uncooked long-grain white rice
1 tsp paprika
1 tsp freshly ground black pepper
1 tsp dried oregano
1/2 tsp onion powder
1/2 tsp dried thyme
1/4 tsp garlic salt
1   bay leaf
2 cups fat-free, less-sodium chicken broth
3/4 cup water
1 Tbsp tomato paste
1/2 tsp hot pepper sauce
1 14.5 oz can no salt-added diced tomatoes, undrained
1/2 pound peeled and deveined medium shrimp
2 Tbsp chopped fresh parsley

To prepare:

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.