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Jambalaya with Shrimp and Andouille Sausage

Saturday, 31 August 2013 07:36  by Jessica W.

Jambalaya is a simple, one-pot meal that is easy to make and perfect for a busy weeknight dinner. The warm spices perfectly complement cool summer evenings. Try altering the recipe with brown rice or another healthy grain for added fiber and nutrition.


  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped bell pepper
  • 1 tablespoon minced garlic
  • 6 ounces Andouille sausage, sliced
  • 1 cup uncooked long-grain white rice
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ¼ teaspoon garlic salt
  • 1 bay leaf
  • 2 cups fat-free lower sodium chicken broth
  • ¾ cup water
  • 1 tablespoon tomato paste
  • ½ teaspoon hot pepper sauce
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, drained
  • ½ pound peeled and deveined medium shrimp


  1. Heat oil in a large Dutch oven over medium-high heat.
  2. Add onion, bell pepper, garlic and sausage; sauté 5 minutes or until vegetables are tender.
  3. Add rice and next 7 ingredients (through bay leaf); cook 2 minutes.
  4. Add broth, water, tomato paste, pepper sauce, and tomatoes; bring to a boil.
  5. Cover, reduce heat and simmer 20 minutes.
  6. After 20 minutes, add shrimp and cook 5 minutes.
  7. Discard bay leaf and serve.

Yield: 4 servings (serving size: 1 ½ cups) Source: Cooking Light Easy Winter Recipes

Last modified on Friday, 30 August 2013 18:48

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