1/4 Photos of Shrimp & Andouille Sausage Jambalaya
One of my best friends, Sharon, gave me this recipe. It is one of the best jambalaya recipes I have tried, and I make it quite often. If the andouille sausage is too spicy for you, you can always substitute 2 cups of cubed cooked ham.
My Private Note
Units: US | Metric
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 2 garlic cloves, minced
- 2 tablespoons butter or 2 tablespoons margarine
- 8 ounces andouille sausages, sliced
- 2 (14 1/2 ounce) cans diced tomatoes, undrained
- 1 (10 1/2 ounce) can beef broth
- 1 cup uncooked long-grain rice
- 1 cup water
- 1 teaspoon sugar
- 1 teaspoon dried thyme
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1 1/2 lbs fresh jumbo shrimp, peeled and deveined
- 1 tablespoon chopped fresh parsley
- 1In a Dutch oven, saute onion, celery, green bell pepper, and garlic in butter until tender.
- 2Add the next 9 ingredients; bring to a boil.
- 3Reduce heat; cover and simmer until rice is tender, approximately 25 minutes.
- 4Add shrimp and parsley; simmer, uncovered, until shrimp are cooked, approximately 7-10 minutes.
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Nutritional Facts for Shrimp & Andouille Sausage Jambalaya
Serving Size: 1 (342 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 303.2
- Calories from Fat 108
- Total Fat 12.0 g
- Saturated Fat 4.8 g
- Cholesterol 131.1 mg
- Sodium 1006.8 mg
- Total Carbohydrate 27.6 g
- Dietary Fiber 2.2 g
- Sugars 4.5 g
- Protein 20.4 g