Jambalaya

Name: Jambalaya
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Creole, Cajun
Ingredients: 454 grams andouille sausage, sliced; 1 bay leaf; 2 Tbsps canola oil; 237 milliliters diced celery; 710 milliliters chicken broth; 2 teaspoons Creole seasoning; 567 grams diced tomatoes and green chiles, drained; 1 teaspoon dried thyme; 118 milliliters chopped fresh flat-leaf parsley; 4 garlic cloves, minced; 10 servings Garnish: chopped green onions; 1 teaspoon dried oregano; 454 grams peeled, medium-size raw shrimp, deveined; 1 large red bell pepper, diced; 473 milliliters uncooked long-grain rice; 473 milliliters shredded cooked chicken; 473 milliliters diced sweet onion

Jambalaya might be just the main course you are searching for. This gluten free and dairy free recipe serves 10. One serving contains 436 calories, 28g of protein, and 19g of fat. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 1 hour. A mixture of shrimp, rice, bell pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the rice you could follow this main course with the Rice Pudding as a dessert.

Instructions

Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned.

Ingredients you will need

Sausage

Cooking Oil

Equipment you will use

Dutch Oven

Remove sausage with a slotted spoon.

Ingredients you will need

Sausage

Equipment you will use

Slotted Spoon

Add diced onion and next 7 ingredients to hot drippings; saut 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.

Ingredients you will need

Vegetable

Tomato

Sausage

Onion

Rice

Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley.

Ingredients you will need

Parsley

Shrimp

Serve immediately.

To Freeze: Prepare recipe as directed. Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; fill with jambalaya. Cover and freeze. To serve, remove foil, return casserole to original baking dish; cover and thaw in refrigerator 24 hours.

Equipment you will use

Aluminum Foil