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Recipe: Andouille Jambalaya
Similar Categories: Andouille, Jambalaya
2 tablespoons vegetable oil
2 large onions -- chopped, divided
3/4 pound andouille sausage -- thinly sliced
1 medium green bell pepper -- cored, seeded and
-- coarsely chopped
1 celery rib -- chopped
2 garlic cloves -- minced
1 cup long-grain white rice
1 can -- (14 1/2-ounce)
-- crushed tomatoes in
-- puree
2 teaspoons dried oregano leaves
1 teaspoon tabasco sauce
1/2 teaspoon dried thyme leaves
1/2 teaspoon cayenne pepper
1 bay leaf
2 cups chicken broth
1 pound medium shrimp -- peeled and deveined
1. Heat the oil in a heavy-bottomed 2-quart saucepan over medium heat.
2. Add half the onions and cook, uncovered, stirring occasionally, until the onions are caramelized but do not burn, about 5 to 10 minutes. 3. Add the remaining onions, the sausage, green pepper, celery and garlic. Cook, stirring frequently, for 5 minutes.
4. Add the rice and stir to coat with oil. Add the tomatoes, oregano, Tabasco sauce, thyme, cayenne, bay leaf and chicken broth.
5. Bring to a boil over high heat, cover, reduce the heat and cook until liquid is absorbed and rice is tender, about 25 minutes.
6. Add the shrimp, cover and cook an additional 5 minutes over low heat, or until the shrimp are pink. Taste and adjust seasoning.
2 large onions -- chopped, divided
3/4 pound andouille sausage -- thinly sliced
1 medium green bell pepper -- cored, seeded and
-- coarsely chopped
1 celery rib -- chopped
2 garlic cloves -- minced
1 cup long-grain white rice
1 can -- (14 1/2-ounce)
-- crushed tomatoes in
-- puree
2 teaspoons dried oregano leaves
1 teaspoon tabasco sauce
1/2 teaspoon dried thyme leaves
1/2 teaspoon cayenne pepper
1 bay leaf
2 cups chicken broth
1 pound medium shrimp -- peeled and deveined
1. Heat the oil in a heavy-bottomed 2-quart saucepan over medium heat.
2. Add half the onions and cook, uncovered, stirring occasionally, until the onions are caramelized but do not burn, about 5 to 10 minutes. 3. Add the remaining onions, the sausage, green pepper, celery and garlic. Cook, stirring frequently, for 5 minutes.
4. Add the rice and stir to coat with oil. Add the tomatoes, oregano, Tabasco sauce, thyme, cayenne, bay leaf and chicken broth.
5. Bring to a boil over high heat, cover, reduce the heat and cook until liquid is absorbed and rice is tender, about 25 minutes.
6. Add the shrimp, cover and cook an additional 5 minutes over low heat, or until the shrimp are pink. Taste and adjust seasoning.
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