Louisiana Goulash

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

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 29%
  • Fat: 8g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 15.2g
  • Carbohydrate: 28.2g
  • Fiber: 2.3g
  • Cholesterol: 68mg
  • Iron: 2.3mg
  • Sodium: 451mg
  • Calcium: 34mg

Ingredients

  • 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

Preparation

  1. 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.
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