Louisiana Goulash

Louisiana Goulash Recipe
Karry Hosford
"This recipe was invented using trial and error. The name is actually a joke. My dad couldn't think of 'jambalaya,' so he said, 'Pass the Louisiana goulash.' This made us laugh, and it's in honor of him." -CL Reader


8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 245
Caloriesfromfat 29 %
Fat 8 g
Satfat 2.8 g
Monofat 3.3 g
Polyfat 1.3 g
Protein 15.2 g
Carbohydrate 28.2 g
Fiber 2.3 g
Cholesterol 68 mg
Iron 2.3 mg
Sodium 451 mg
Calcium 34 mg


3 1/4 cups chopped tomato
3/4 cup (1/4-inch-thick) slices celery
1/2 cup water
1/3 cup chopped onion
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried rubbed sage
1/4 teaspoon ground red pepper
1/4 teaspoon Cajun seasoning
10 ounce andouille sausage, cut into 1/4-inch-thick slices
1 (14-ounce) can fat-free, less-sodium chicken broth
1 garlic clove, minced
1 1/4 cups uncooked long-grain brown rice
1/2 pound medium shrimp, peeled and deveined


Combine the first 12 ingredients in a Dutch oven; bring to a boil. Stir in rice; cover, reduce heat, and simmer 45 minutes or until rice is tender. Add shrimp; cook 3 minutes or until shrimp are done.

March 2004
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