Shrimp & Andouille Sausage Jambalaya
photo by Bayhill
- Ready In:
- 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
- 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.
Questions & Replies
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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!
Perfect, easy, and attractive! The broth and seasonings are wonderful! Just the right amount of heat and we appreciate that it does not have crushed red pepper in it. I did sub ham for the sausage, omitted the green pepper, and used cooked shrimp b/c they had a great sale on it. We put the cooked shrimp in for 3 minutes. Thanks JackieOhNo! for posting a recipe I will definitely be making again. Made for PRMR game.
I'm giving it 3 stars only because it needed much more flavor than as indicated. I used beef stock (about 3 times as much), 13 oz. of sausage, 1 lb shrimp. I added not only cayenne but Old Bay and about twice the other seasoning. I did add a little more vegetables to it, chopped zucchini, just before the shrimp but I was surprised it needed as much as it did. Once it was doctored up a bit, it was great.
Delicious!! We loved this quick and easy jambalaya. The seasonings were perfect, I wouldn't change a thing. I used 12 oz. of Andouille sausage because that was the size package I had on hand and we love the stuff. My husband kept commenting on how good it tasted, so I knew it was a winner. Thank you for sharing this fabulous recipe...it is definitely a keeper!!<br/>Made for ZWT 9 - Cajun/ Creole for The Apron String Travelers.
Thanks, Jackie - for another great recipe! I didn't know Jambalaya was so easy to make, or it would have had a place on our regular menu. This Jambalaya is delicious and goes together quickly. I did add more cayenne because we like it spicy, and also threw in a teaspoon of Cajun Blackened seasoning. We used our homemade Andouille for this (acleggstore.com), which to our disappointment turned out a bit crumbly. But it still tasted good! I've never seen a Cajun or creole restaurant here in CR, and now I don't need one! Thanks for posting! ZWT9
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RECIPE SUBMITTED BY
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!