Jambalaya with Shrimp and Andouille Sausage

Jambalaya with Shrimp and Andouille Sausage
Photo by Randy Mayor

Ingredients

  • 1 cup chopped red bell pepper
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 bay leaf
  • 1 (14.5-ounce) can no salt-added diced tomatoes, undrained
  • 2 cups fat-free, less-sodium chicken broth
  • ½ teaspoon onion powder
  • + 13 more ingredients
    • 1 teaspoon paprika
    • 6 ounces andouille sausage, sliced
    • 1 cup uncooked long-grain white rice
    • ½ teaspoon hot pepper sauce
    • 1 teaspoon freshly ground black pepper
    • 1 tablespoon minced garlic
    • ½ pound peeled and deveined medium shrimp
    • ¼ teaspoon garlic salt
    • 1 tablespoon tomato paste
    • ½ teaspoon dried thyme
    • ¾ cup water
    • 2 tablespoons chopped fresh parsley
    • 1 teaspoon dried oregano

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,...

View full recipe at My Recipes

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