Jambalaya

2 Reviews
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Yield
4 servings (serving size: 2 cups)
By Mark Bittman
January 2000
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

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.

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Ratings & Reviews

JimMarltonNJ's Review

KristieS
February 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's Review

JimMarltonNJ
February 22, 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.