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

    Average Rating:

    3 Total Reviews

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    • on September 06, 2011

      This is a winner! Everybody loved it. The only change I made was using cilantro instead of parsley. I had some reservations about clam juice but it melted into the overall great flavor. Thanks for posting.

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    • on April 23, 2009

      My hard-to-please hubby said "mmm-good!" I will definitely put this dish in the permanent file. It has excellent flavor, even with the changes I made based on what was on hand: pre-cooked chicken andouille sausage, pre-cooked large shrimp, and orzo instead of rice. Preparation was necessarily different as a result: the (frozen, left-over) orzo was thawed in a separate pot with doses of chicken broth to keep it from sticking and turning to mush. I cannot eat clams so I substituted chicken broth. The shrimp and sausage were put in together, closely followed by the processed vegies and remaining ingredients. Because no rice was added I skipped the water and added only a shot of chicken broth to the jambalaya. I served the stew over orzo rather than mixed in with it. Rice would have been a more traditional taste but it was excellent anyway!

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    • on July 19, 2008

      A little spicy for my daughter, but that's easily adjusted. Anything from Cook's Illustrated is always a winner! Thanks for posting. P.S: I was a little freaked out by the clam juice, but the end result wasn't weird at all!

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    Nutritional Facts for Simple Shrimp and Andouille Jambalaya

    Serving Size: 1 (366 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 756.4
    Calories from Fat 259
    Total Fat 28.8 g
    Saturated Fat 8.9 g
    Cholesterol 191.7 mg
    Sodium 2094.9 mg
    Total Carbohydrate 82.3 g
    Dietary Fiber 3.9 g
    Sugars 9.6 g
    Protein 39.2 g

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