Shrimp & Andouille Sausage Jambalaya
About 4 servings.
- 1 Tbsp Olive Oil
- 1 Cup Chopped Onion
- 1 Cup Chopped Red Bell Pepper
- 1 Tbsp Minced Garlic
- 4-6 oz Andouille Sausage, Sliced
- 1 Cup long grain rice
- 1 Tsp Paprika
- 1 Tsp Ground Pepper
- 1 Tsp Dried Oregano
- 1/2 Tsp Onion Powder
- 1/2 Tsp Dried Thyme
- 1/4 Tsp Garlic Powder
- 1 Bay Leaf
- 1/4 Tsp Salt
- 2 Cups fat-free, less-sodium chicken broth
- 3/4 Cup Water
- 1 Tablespoon Tomato Paste
- 1/2 Tsp Hot Pepper Sauce
- 1 (14.5 oz) can of no salt added diced tomatoes, undrained
- 1/2 Lb Peeled and Deveined Medium Shrimp
- 2 Tbsp Fresh Parsley, Chopped
So, I know that’s a long list…but a lot of these can be purchased as convenience items. Go ahead and buy frozen diced peppers, they sell diced onions and stuff in the produce section, as well as minced garlic, etc. Also, as far as the rice is concerned, I prefer brown rice, and that’s what I used, and it was delicious. You really can’t tell what type of rice you use since all the other flavors overwhelm it, so go ahead and add the nutritional benefit of brown! The only caveat is it’ll take longer to cook.
You start off by heating the olive oil in a large pot over medium-high heat. Add the chopped onion, bell pepper, garlic and sausage and saute for 5 minutes, or until the onions are transparent.
Add the rice and the next 7 ingredients; cook for two minutes. Add the broth, water, tomato paste, hot pepper sauce and diced tomatoes; bring to a boil.
Add the shrimp and cook for five minutes. Let stand about five more minutes to cool down. Get rid of that bay leaf, serve up your bowls and sprinkle each with parsley!
6 oz of sausage was too much for me, but I’m special and am not a huge huge fan of red meat in non-steak form. If you are like me, go with the 4 oz of sausage. I think I could have used smaller shrimps too – more bite sized. The bigger ones are pretty but have the added hassle of having to cut each one in half with my fork. Just a few tips!
I hope you enjoy!