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.
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
How to Make It
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.