jambalaya {recipe}

Mrs. wanna-be chef is back. I made jambalaya this weekend. Costco does not carry andouille sausage. bummer. so this is shrimp (only) jambalaya.

Do not be scared of the list of spices. You probably have all in your pantry already. I doubled the recipe because we love left overs. For this recipe, I used both canned diced tomatoes and fresh roma tomatoes.

Let me know what you think once you've made it.

1 tbsp olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tbsp minced garlic
6 oz andouille sausage, sliced
1 cup uncooked white rice
1 tsp paprika
1 tsp freshly ground black pepper
1 tsp dried oregano
1/2 tsp onion powder
1/2 tsp dried thyme
1/4 tsp garlic salt
1 bay leaf
2 cups fat-free, low Na chicken broth
3/4 cup water
1 tbsp tomato paste
1/2 tsp hot pepper sauce (I used tabasco)
1 {14.5 oz} can no salt-added diced tomatoes, undrained (or use fresh!)
1/2 lb peeled and deveined shrimp
2 tbsp fresh parsley, chopped

To prepare:
Heat Olive oil in large Dutch oven over medium high-heat.
Add chopped onion, bell pepper, minced garlic, sausage. Saute x 5 minutes or until veges are tender.
Add rice and ingredients from paprika through bay leaf (7 ingredients). Cook x 2 minutes.
Add broth, water, tomato paste, hot pepper sauce and diced tomatoes. Bring to a boil.
Cover, reduce heat and simmer x 20 minutes.
Add shrimp, Cook x 5 minutes.
Let stand x 5 minutes.
Discard bay leaf. Stir in parsley.

Recipe courtesy of cooking light

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