Jambalaya

Jambalaya Recipe
This New Orleans favorite is hearty and packed with vegetables, andouille sausage, and shrimp. Enjoy Jambalaya as a main dish and turn leftovers into lunch.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Nutritional Information

Calories 317
Caloriesfromfat 29 %
Fat 10.3 g
Satfat 2.9 g
Monofat 4 g
Polyfat 2.4 g
Protein 22.5 g
Carbohydrate 34.7 g
Fiber 2.2 g
Cholesterol 116 mg
Iron 4.3 mg
Sodium 1247 mg
Calcium 135 mg

Ingredients

1 teaspoon olive oil
1 cup chopped onion
1/2 cup chopped celery
1 tablespoon tomato paste
1 teaspoon dried basil
Dash of ground red pepper
3 garlic cloves, minced
1 bay leaf
2 (14.5-ounce) cans Cajun-recipe stewed tomatoes with pepper, garlic, and Cajun spices (such as Del Monte)
6 ounces andouille sausage, cut into 1/4-inch-thick slices
1 (2-ounce) jar diced pimento, drained
3 cups cooked long-grain rice
1/2 pound peeled and deveined medium shrimp

Preparation

Heat oil in a Dutch oven over medium-high heat. Add onion and next 9 ingredients (onion through pimento); cook 7 minutes or until vegetables are tender, stirring frequently. Stir in rice and shrimp; cook 6 minutes or until shrimp are done.

Note:

Mark Bittman,

January 2000
My Notes

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

Add Note