Recipe by Jazz Lover
This recipe was taken from Cooking Light. It met my low calorie needs and my husband liked it too. Very filling and good comfort food.
Top Review by wart
I made this last nite for my family.My husband and his brother had not even heard of jambalaya before. When they ate this they were amazed! This is an awsome recipe.I had to use mild italian sausage as I could not find andouille sausage in my hometown store.It still came out wonderful.Thanks for an awsome jambalaya!!!
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 tablespoon minced garlic
- 6 ounces andouille sausages, sliced
- 1 cup uncooked long-grain white rice
- 1 teaspoon paprika
- 1 teaspoon fresh 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 chicken broth
- 3⁄4 cup water
- 1 tablespoon tomato paste
- 1⁄2 teaspoon hot pepper sauce
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1⁄2 lb peeled and deveined medium shrimp
- 2 tablespoons chopped fresh parsley
Directions See How It's Made
- Heat olive oil in a large dutch oven over medium high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; saute' 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.