Jambalaya with Shrimp and Andouille Sausage
broth, tomatoes, shrimp, rice, sausage, onion, tomato, garlic, parsley, hot pepper sauce, paprika, onion powder
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 for Jambalaya with Shrimp and Andouille Sausage Recipe
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.
Read the full directions on MyRecipes.com
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Servings
4 servings (serving size: 1 1/2 cups)
Tags
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