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Andouille Sausage & Shrimp Jambalaya

A spicy surf-n turf to liven up your taste buds.

By Danielle Singh


Ingredients:

  • 1 tablespoon olive oil

  • 1 cup onion, chopped

  • 1 cup red bell pepper, chopped

  • 1 cup green bell pepper, chopped

  • 1 tablespoon garlic, minced

  • 6 ounces *andouille sausage, sliced

  • 1 cup brown basmatti rice, uncooked

  • 1 teaspoon paprika

  • 1 teaspoon dried oregano

  • ½ teaspoon dried thyme

  • ½ teaspoon onion powder

  • ½ teaspoon cayenne pepper

  • ¼ teaspoon garlic salt

  • 1 bay leaf

  • 3 cups fat-free, low-sodium vegetable broth

  • ¾ cup water

  • 1 tablespoon tomato paste

  • ½ teaspoon hot pepper sauce

  • 1 (14.5-oiunce) can no salt-added diced tomatoes, undrained

  • ½ pound medium shrimp, peeled and deveined

  • 2 tablespoons fresh parsley, chopped

Directions:

1. In a large Dutch oven ( or deep pot), heat olive oil over a medium-high heat. Add chopped onion, bell peppers, garlic and sausage; sauté 5 minutes or until veggies are tender.


2. Add rice and next 7 ingredients (paprika through bay leaf); cook 2-3 minutes. Add broth, water, tomato paste, hot pepper sauce and diced tomatoes; bring to a boil. Cover, reduce heat and simmer 40-50 minutes.


3. Next, add shrimp; cook 5 minutes. Let stand additional 5 minutes. Discard bay leaf. Stir in parsley and serve.


*Tip: Aidelis Cajun-style Andouille Sausage comes highly recommended. This double-smoked, richly flavored and low in fat sausage has a serious bite of pepper which is a must for Cajun cooking.