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Rec: Jambalaya with Shrimp & Andouille Sausage. Made this last night and it's such a delicious, easy

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Posted to Thread #15430 at 4:08 pm on Jul 10, 2009

recipe that uses ingredients I usually have around. A few changes I made were to use minced serrano chiles instead of hot sauce, 3/4 lb shrimp, salted canned tomatoes as I didn't have unsalted, and Penzeys' granulated garlic and onion which doesn't have salt. I also used Emeril's Spicy Sausage. Really good recipe from Cooking Light.

* Exported for MasterCook 4 by Living Cookbook *

Jambalaya with Shrimp & Andouille Sausage

Recipe By : Lia Huber
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Rice
Sausage Shellfish
Shellfish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbs olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 Tbs minced garlic
6 oz andouille sausage, sliced
1 cup uncooked long-grain white rice
1 tsp paprika
1 tsp freshly ground black pepper
1 tsp dried oregano
1/2 tsp onion powder
1/2 tsp dried thyme
1/4 tsp garlic salt
1 bay leaf
2 cups fat-free, less-sodium chicken broth
3/4 cup water
1 Tbs tomato paste
1/2 tsp hot pepper sauce
1 14 1/2-oz can no salt-added diced tomatoes, undrained
1/2 lb medium shrimp, peeled and deveined
2 Tbs chopped fresh parsley

1. Heat olive oil in a large Dutch oven over medium-high heat. Add chopped
onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or
until vegetables are tender.

2. 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
minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

Cooking Tip: To avoid omitting ingredients, gather and measure the spices
for the jambalaya before you start cooking, and dinner will come together
quickly.

Comments: To speed up preparation, pick up peeled and deveined frozen shrimp
from the frozen food section. Thaw in the refrigerator or under cold,
running water.

Recipe Author: Lia Huber

Recipe Source: Cooking Light

Author Note: Lia Huber is a regular contributor to Cooking Light. She
develops recipes and writes about food, wine, travel, and health from her
home in Healdsburg, California.


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