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Jambalaya with Shrimp and Andouille Sausage Recipe

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This recipe for Jambalaya with Shrimp and Andouille Sausage is from The Mills Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T olive oil
1 C. chopped onion
1 C. chopped red bell pepper
1 T. minced garlic
6 oz. andouille sausage, sliced
1 C. uncooked rice (I use brown rice)
1 t. paprika
1 t. ground black pepper
1 t. dried oregano
1/2 t. onion powder
1/2 t. dried thyme
1/4 t. garlic salt
1 bay leaf
2 C. fat-free, low-sodium chicken broth
3/4 C. water
1 T. tomato paste
1/2 t. hot pepper sauce
1 (14.5 oz) can low-salt diced tomatoes, undrained
1/2 lb. peeled and deveined medium shrimp
2 T. chopped fresh parsley
Directions:
Directions:
Heat oil in large Dutch oven over MED HIGH heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; saute 5 min 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 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

 

 

 

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