Quick Jambalaya

Quick Jambalaya
Photo by www.myrecipes.com

Ingredients

  • 1 medium onion, finely chopped
  • 1 (6 oz.) medium andouille sausage, sliced
  • 1 pound easy-peel medium shrimp, peeled
  • ¼ teaspoon each salt, black pepper and ground cayenne pepper
  • 4 scallion greens, thinly sliced
  • 3 cups chicken broth
  • 1 medium onion, finely chopped
  • + 17 more ingredients
    • 2 cups long-grain white rice
    • 1 (6 oz.) medium andouille sausage, sliced
    • ½ teaspoon each ground cumin, dried thyme and gumbo file powder
    • ¼ teaspoon each salt, black pepper and ground cayenne pepper
    • 2 cups long-grain white rice
    • 3 cups chicken broth
    • 1 (8 oz.) can tomato sauce
    • 2 small bell peppers (red and yellow), diced to 1/2 inch
    • 1 large garlic clove, minced
    • 1 pound easy-peel medium shrimp, peeled
    • 1 (8 oz.) can tomato sauce
    • 2 small bell peppers (red and yellow), diced to 1/2 inch
    • 1 large garlic clove, minced
    • 4 scallion greens, thinly sliced
    • 2 tablespoons unsalted butter
    • 2 tablespoons unsalted butter
    • ½ teaspoon each ground cumin, dried thyme and gumbo file powder

Put rice in a strainer and rinse thoroughly with cold, running water. Transfer to a medium saucepan, add 2 cups broth and bring to a boil over high heat. Turn heat as low as possible, cover rice and cook until tender, about 18 minutes; fluff with a fork. While rice cooks, stir together cumin, thy...

View full recipe at My Recipes

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