Andouille Sausage & Shrimp Jambalaya
A spicy surf-n turf to liven up your taste buds.
By Danielle Singh
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
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.