Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Mark Bittman
Recipe by Cooking Light January 2000

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Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

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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