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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This New Orleans favorite is hearty and packed with vegetables, andouille sausage, and shrimp. Enjoy Jambalaya as a main dish and turn leftovers into lunch. Ingredients:
1 teaspoon olive oil |
1 cup chopped onion |
1/2 cup chopped celery |
1 tablespoon tomato paste |
1 teaspoon dried basil |
dash of ground red pepper |
3 garlic cloves, minced |
1 bay leaf |
2 (14.5-ounce) cans cajun-recipe stewed tomatoes with pepper, garlic, and cajun spices (such as del monte) |
6 ounces andouille sausage, cut into 1/4-inch-thick slices |
1 (2-ounce) jar diced pimento, drained |
3 cups cooked long-grain rice |
1/2 pound peeled and deveined medium shrimp |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add onion and next 9 ingredients (onion through pimento); cook 7 minutes or until vegetables are tender, stirring frequently. Stir in rice and shrimp; cook 6 minutes or until shrimp are done.
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