Sunday, February 23, 2014

Jambalaya with Shrimp and Andouille Sausage

Adapted from a Cooking Light recipe.
Makes about 2 quarts

1 tbsp extra virgin olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tbsp minced garlic
6 oz andouille sausage, sliced
1 cup uncooked brown rice
1 tsp sweet paprika
1/4 tsp black pepper
1 tsp marjoram
1 tbsp apple cider vinegar
1 tsp dried oregano
1 tsp onion powder
3/4 tsp thyme
1/2 tsp garlic powder
2 bay leaves
2 cups fat free low sodium chicken broth
1-1/4 cups water
1 tbsp tomato paste
1/2 tsp hot pepper sauce (I like Franks Red Hot)
14.5 oz can no-salt diced tomatoes
1/2 lb. peeled, deveined shrimp
1 tbsp dried parsley 


Sauté sausage in large Dutch oven Until browned. Remove from pot and set aside, and add olive oil to heat  over medium heat. Add onions and bell pepper and cook for about 5-10 min or until tender and lightly browned. Add garlic and spices, stir, and cook about a minute. 
Add rice, water, broth, tomato paste, and other remaining ingredients. Bring just to a boil, then cover and reduce heat to simmer for 40 min. or until rice is cooked. Add shrimp and cook for 5 min or until pink and no longer translucent. 
Discard bay leaves before serving. 

Another option with the shrimp is to get already cooked shrimp and just toss them in at the end, heat through, and then serve. 

Original recipe found here:

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