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    You are in: Home / Recipes / Jambalaya With Shrimp and Andouille Sausage Recipe
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    Jambalaya With Shrimp and Andouille Sausage

    Jambalaya With Shrimp and Andouille Sausage. Photo by PaulaG

    1/1 Photo of Jambalaya With Shrimp and Andouille Sausage

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Jazz Lover's Note:

    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.

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    Serves: 4



    Units: US | Metric


    1. 1
      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.
    2. 2
      Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes.
    3. 3
      Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil.
    4. 4
      Cover, reduce heat, and simmer 20 minutes.
    5. 5
      Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

    Ratings & Reviews:

    • on January 10, 2010


      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!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2014


      AWESOME!! My husband is half Cajun and he said this tasted just like south Louisiana! It really is a pretty quick meal too! I didn't have any chicken broth but I had a chicken bouillon base, so I used that with about 4 cups of water and reduced it down using the shrimp shells and 1/2 an onion and made a shrimp/chicken stock while I prepared the onions & peppers and browned the meat. I used an extra 3/4 c. of stock to replace the water in the recipe also. (In all I used the 2 3/4 c. liquid called for in the recipe). My shrimp was a little rubbery, so next time I will try an Alton Brown trick and add the shrimp, turn off the heat for 5 minutes and the shrimp is suppose to cook to perfection. Thank you SO much for sharing this recipe. It will be a keeper for sure!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 23, 2009


      This was great! Even though the list looks long, it's really not such a big deal. I just prepped everything and then dropped the respective bowl at the right time. We ate with french with garlic butter. I think this will be even better tomorrow. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Jambalaya With Shrimp and Andouille Sausage

    Serving Size: 1 (497 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 474.2
    Calories from Fat 152
    Total Fat 16.9 g
    Saturated Fat 4.9 g
    Cholesterol 110.8 mg
    Sodium 1124.4 mg
    Total Carbohydrate 54.9 g
    Dietary Fiber 4.2 g
    Sugars 8.3 g
    Protein 25.4 g

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