Jambalaya with Andouille Sausage
This Creole classic is a one-pot wonder filled with spicy andouille sausage, shrimp, and a colorful array of vegetables, promising to add some Cajun heat to your winter table.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
1 lb andouille sausage, sliced
1 lb shrimp, peeled and deveined
2 cups long-grain white rice
1 can (14.5 oz) diced tomatoes
1 green bell pepper, diced
1 red bell pepper, diced
1 onion, chopped
3 garlic cloves, minced
2 cups chicken broth
1 tbsp Creole seasoning
1/2 tsp cayenne pepper
2 tbsp olive oil
Salt and pepper to taste
2 green onions, sliced for garnish
1/4 cup fresh parsley, chopped for garnish
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add andouille sausage and cook until browned.
3. Stir in onion, garlic, green bell pepper, and red bell pepper, cooking until tender.
4. Add rice, diced tomatoes, chicken broth, Creole seasoning, cayenne pepper, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
6. Add shrimp, cover, and cook for another 10 minutes, or until shrimp are cooked through and rice is tender.
7. Garnish with green onions and parsley before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a covered skillet over medium heat until warmed through, adding a splash of water if necessary to keep it moist.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
