Ingredients for Jambalaya With Shrimp And Andouille Sausage
- 1 tablespoon olive oil
- 1 medium onion, chopped
- Red Bell Pepper
- 2 cloves garlic, minced
- Andouille Sausages
- Long Grain White Rice
- Paprika
- Fresh Ground Black Pepper
- Dried Oregano
- Onion Powder
- Dried Thyme
- Garlic Salt
- 1 bay leaf
- Fat Free Chicken Broth
- Water
- Tomato Paste
- Hot Pepper Sauce
- Diced Tomatoes
- Medium Shrimp
- Fresh Parsley
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How to Make Jambalaya With Shrimp And Andouille Sausage
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add Andouille sausage and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
- Stir in onion, bell pepper, and celery; cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Stir in rice, tomatoes, Cajun seasoning, thyme, and bay leaf. Cook for 1 minute.
- Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- Stir in shrimp and green onions. Cover and cook for 5-7 minutes, or until shrimp is pink and opaque and rice is cooked through.
- Remove from heat and let stand, covered, for 5 minutes.
- Discard bay leaf before serving. Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
33g
Fat
24g
Carbs
18g
