Jambalaya

Name: Jambalaya
Yield: 4 servings (serving size: 2 cups)
Ingredients: 1 teaspoon olive oil; 1 cup chopped onion; ½ 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; ½ pound peeled and deveined medium shrimp

2 Ratings
2 Reviews

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.

By Mark Bittman

Recipe by Cooking Light January 2000

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Yield:

4 servings (serving size: 2 cups)

Nutrition Info

Directions

Step 1
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.

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Nutrition Facts

Per Serving:

317 calories; calories from fat 29%; fat 10.3g; saturated fat 2.9g; mono fat 4g; poly fat 2.4g; protein 22.5g; carbohydrates 34.7g; fiber 2.2g; cholesterol 116mg; iron 4.3mg; sodium 1247mg; calcium 135mg.

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JimMarltonNJ

02/14/2011

Like everyone else, I used plain stewed tomatoes, I added 2 teaspoons Cajun Seasoning, and 2 extra garlic cloves. I skipped the celery, as we don't care for it. Easy, quick, yummy.

KristieS

02/21/2009

This was good. Couldn't find the cajun stewed tomatoes. But I used green pepper, celery, onion stewed tomatoes and fire roasted diced tomatoes. I also added a 1/3 cup of diced green pepper. I added a teaspoon of cajun seasoning. It was plenty spicy for my family. Great leftovers too.

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Jambalaya

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Ingredients

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Reviews (2)

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Jambalaya

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Jambalaya