Name: Shrimp Jambalaya
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 5 servings
Cuisine: American
Ingredients: 1/2 tablespoon Olive oil; 1 whole Medium onion, chopped; 1 stalk Celery stalk, chopped; 1 whole Green bell pepper, chopped; 1 whole Red bell pepper, chopped; 3 cloves Garlic cloves, minced; 8 ounces Smoked andouille chicken sausage, sliced into rounds; 2 cups Reduced-sodium chicken broth; 1/2 cup Canned tomato sauce; 14.5 ounces Petite diced tomatoes; 3 sprigs Fresh thyme; 1 teaspoon Sweet paprika; 3/4 teaspoon Dried oregano; 1/4 teaspoon Cayenne pepper; 1 teaspoon Kosher salt; 1 cup Parboiled 20-minute brown rice (e.g., Uncle Ben's Whole Grain); 3/4 pound Large shrimp, peeled and deveined; 2 tablespoons Chopped scallions

1.

In a Dutch oven or heavy large pot, heat the oil over medium-low heat. Add the onion, celery, bell peppers, and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes.

2.

Add the sausage and cook, stirring, until browned, about 5 minutes.

3.

Add the chicken broth, tomato sauce, tomatoes, thyme, paprika, oregano, cayenne, and salt. Bring to a boil over high heat.

4.

Add the rice, reduce the heat to low, cover, and simmer until the rice is cooked through, 20 to 22 minutes (cooking time will depend on your brand of rice).

5.

Increase the heat to high and stir in the shrimp. Cover and cook, stirring occasionally, until the shrimp are cooked through, 4 to 5 minutes.

6.

Serve hot, topped with the scallions.

Shrimp Jambalaya

Ingredients

Ingredients

Instructions

Nutrition BETA - 1 3/4 cups (approx 400g)

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