July 12, 2012

Jambalaya with Shrimp and Andouille

I have tried a bunch of different Jambalaya recipes and this one is my favorite by far - the flavors are perfectly balanced, just be sure you don't over cook it or the rice will become mushy. I hope you it as much as I do ;-)

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon minced garlic
6 ounces andouille sausage, sliced (or Chorizo)
1 cup uncooked long-grain white rice
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon granulated garlic 

1/4 tsp salt
1 bay leaf
2 cups low-sodium chicken broth
3/4 cup water
1 tablespoon tomato paste
1/2 teaspoon hot pepper sauce
1 (14.5-ounce) can no salt-added diced tomatoes (I prefer petite diced)
1/2 pound peeled and deveined medium shrimp

Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes 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 15 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Serve.     

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