Jambalaya With Shrimp and Andouille Sausage

"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."
 
Download
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
40mins
Ingredients:
20
Yields:
1.5 cups
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

  1. Why don't the pictures match the recipe? Pasta shells and mushrooms in picture but not in recipe.
     
Advertisement

Reviews

  1. Some of the best jambalaya I've ever had. I made it as directed using rice and it was amazing. The shrimp were cooked perfectly and I liked the tiny bit of heat that the andouille gave the dish. Will definitely be making again!
     
  2. 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!!!
     
  3. Everyone enjoyed this recipe - very comforting and the combination of spices is on top.
     
  4. Awesome!
     
  5. Foolproof and delicious. Great combination of spices. Very easy, and everyone loved it!
     
Advertisement

Tweaks

  1. A simple and easy recipe to put together. The instructions are well written and easy to follow. Instead of the black pepper, I went with 1/2 teaspoon cayenne pepper and used crawfish tails in place of the shrimp. This was served with Louisanna hot sauce on the side. Everyone enjoyed it.
     
  2. I've been searching for an excellent cajun recipes with Andouille Sausage and this one fit the ticket. Authentic cajun flovoring and easy to make. I did make a few minor adjustments like increasing the amount of shrimp (I'm a shrimp lover)and using three strips of bacon instead of the olive oil. As far as the preparation, this recipe was fairly easy to prepare compared to other cajun recipies I've tried.
     

RECIPE SUBMITTED BY

<p>Like my name states I love Jazz. &nbsp;I discovered after the kids moved out, that I love to cook. &nbsp;No more jar spaghetti sauce for us!!</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes