Jambalaya

Photo: Oxmoor House

Slightly spicy andouille sausage, shrimp, rice, and the cooking “trinity” of the Bayou—onion, celery, and bell pepper—give this regional dish its distinctive flavor. If you want to keep it mild, omit the additional ground red pepper from the rice mixture.

Yield: Serves 6 (serving size: about 1 cup)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 386
  • Fat: 7.7g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 2.4g
  • Protein: 21.4g
  • Carbohydrate: 57.1g
  • Fiber: 5.6g
  • Cholesterol: 88mg
  • Iron: 2.3mg
  • Sodium: 374mg
  • Calcium: 90mg

Ingredients

  • 1 1/2 teaspoons canola oil
  • 6 ounces andouille sausage, chopped
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 5 garlic cloves, minced
  • 2 cups cooked whole-grain rice
  • 1/2 teaspoon ground red pepper
  • 2 1/2 cups chicken broth
  • 1/2 teaspoon salt
  • 1 (14.5-ounce) can unsalted diced tomatoes, undrained
  • 12 ounces large shrimp, peeled and deveined
  • 3 tablespoons sliced green onions

Preparation

  1. 1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add sausage; sauté 4 minutes or until browned. Reduce heat to medium. Add onion, bell pepper, and celery; cook 8 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring constantly.
  2. 2. Stir in rice and red pepper; cook 1 minute, stirring frequently. Stir in broth, salt, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is nearly absorbed. Add shrimp, nestling them into rice mixture. Cover and simmer 5 minutes or until shrimp are almost done. Uncover; cook 3 to 5 minutes or until shrimp are done. Remove from heat; sprinkle with green onions.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Jambalaya Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy