Recipe by JackieOhNo!
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.
Top Review by Graciebonica
What a great recipe!! The family really enjoyed it, and it was very easy to make. If you like more "heat", there is no difficulty to add to this. I made it with no changes to the recipe, and it was so tasty! I served it with sourdough wheat bread, and Hershey's Special Dark Picnic Cake for dessert. Thanks, Jackie, this is a keeper!
- 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
Directions See How It's Made
- In a Dutch oven, saute onion, celery, green bell pepper, and garlic in butter until tender.
- Add the next 9 ingredients; bring to a boil.
- Reduce heat; cover and simmer until rice is tender, approximately 25 minutes.
- Add shrimp and parsley; simmer, uncovered, until shrimp are cooked, approximately 7-10 minutes.