Shrimp And Andouille Jambalaya
Serves: 4
Gabriella Kub
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 tbsp
Canola Oil1 large
Onion (cut into a large dice)1 large
Garlic (head, peeled and minced)1 tsp
Kosher Salt450 g
Shrimp (medium, peeled)2 bunches
Green Onion (thinly sliced)1 tsp
Hot Sauce (to taste)Directions:
1
Heat the canola oil in a Dutch oven or heavy-gauge pot over high heat
2
Add the sausage and cook, stirring occasionally, about 6 minutes
3
Add the bell pepper, onion, celery, and garlic, and season with cayenne pepper and salt and pepper, to taste
4
Cook stirring, until well browned, about 8 minutes
5
Stir in the tomatoes, shrimp, oysters, and bay leaves
6
Add the rice, stir gently; then add the stock
7
Gently move the spoon across the bottom of the pot, to make sure that the rice is not sticking
8
Bring to a boil, lower the heat and simmer, covered, until the rice has absorbed most of the liquid, about 15 minutes
9
Remove from the heat and let sit, covered, for 8 minutes
10
To serve, transfer to a serving bowl, and mix in the green onions
11
Season with hot sauce
12
Ochsner Criteria Slimmed Down Original Recipe Calories: Less than 800 392 calories 675 calories Total Fat: Less than 20gm 19
13
5 grams 29
14
4 grams Saturated Fat: Less than 8gm 6
15
2 gm 10
16
9 gm Cholesterol: Less than 150mg 140 mg 164 mg Sodium: Less than 1000 918 mg 878 mg