SHRIMP & ANDOUILLE SAUSAGE JAMBALAYA

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Shrimp & Andouille Sausage Jambalaya image

One of my best friends, Sharon, gave me this recipe. It is one of the best jambalaya recipes I have tried, and I make it quite often. If the andouille sausage is too spicy for you, you can always substitute 2 cups of cubed cooked ham.

Provided by JackieOhNo

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 16

3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 garlic cloves, minced
2 tablespoons butter or 2 tablespoons margarine
8 ounces andouille sausages, sliced
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (10 1/2 ounce) can beef broth
1 cup uncooked long-grain rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 1/2 lbs fresh jumbo shrimp, peeled and deveined
1 tablespoon chopped fresh parsley

Steps:

  • In a Dutch oven, saute onion, celery, green bell pepper, and garlic in butter until tender.
  • Add the next 9 ingredients; bring to a boil.
  • Reduce heat; cover and simmer until rice is tender, approximately 25 minutes.
  • Add shrimp and parsley; simmer, uncovered, until shrimp are cooked, approximately 7-10 minutes.

Nutrition Facts : Calories 303.2, Fat 12.1, SaturatedFat 4.8, Cholesterol 131.2, Sodium 1006.8, Carbohydrate 27.6, Fiber 2.3, Sugar 4.5, Protein 20.5

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