19 November, 2020
Jambalaya with Shrimp and Andouille Sausage
Posted in : Main Dish, Recipe, Soups on by : admin
Jambalaya with Shrimp and Andouille Sausage
With juicy pink shrimp and Andouille sausage, this jambalaya recipe is hearty with a bit of spice.
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 tablespoon minced garlic
- 6 ounces andouille sausage
- 1/4 cup uncooked long-grain rice
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic salt
- 1 bay leaf
- 2 cups chicken broth
- 3/4 cup water
- 1 tablespoon tomato paste
- 1/2 teaspoon hot pepper sauce
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 pound peeled and deveined medium shrimp, uncooked
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large Dutch oven over medium high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage: saute 5 minutes or until vegetables are tender.
- Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 more minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.