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Jambalaya

Southern Living JUNE 2003

  • Yield: Makes 6 to 8 servings

Ingredients

  • 1 (16-ounce) package spicy hickory-smoked sausage, cut into 1/2-inch slices
  • 1 large onion, chopped
  • 1 small green bell pepper, chopped
  • 3 garlic cloves, minced
  • 2 cups uncooked rice
  • 1 (32-ounce) container chicken broth
  • 1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped
  • 1 (8-ounce) can tomato sauce
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon hot sauce
  • 1 pound unpeeled medium-size fresh shrimp
  • 3 tablespoons chopped green onions

Preparation

Brown sausage in a large Dutch oven over medium-high heat. Drain, reserving 3 tablespoons drippings in pan. Add onion and bell pepper, and sauté 2 to 3 minutes or until tender. Add garlic, and sauté 1 more minute.

Add rice and chicken broth. Bring to a boil; cover, reduce heat to low, and simmer 20 minutes. Stir in tomatoes and next 3 ingredients.

Peel shrimp, and devein, if desired.

Stir in shrimp and green onions; cook 2 to 3 minutes or just until shrimp turn pink.

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