Prep 10 mins
Cook 30 mins
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.
- 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
- 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.
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!!!
Foolproof and delicious. Great combination of spices. Very easy, and everyone loved it!
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!!