Shrimp and Andouille Jambalaya

Name: Shrimp and Andouille Jambalaya
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Creole, Cajun
Ingredients: 302 grams andouille sausage, sliced 1/4 inch thick; 2 bay leaves; 8 servings Freshly ground black pepper; 1 Tbsp canola oil; 8 servings Cayenne pepper, as needed; 3 ribs celery, cut into a large dice; 1 large head garlic, peeled and minced; 2 bunches green onions, thinly sliced; 0 teaspoons hot sauce, or to taste; 0 teaspoons kosher salt; 1 large onion, cut into a large dice; 1 large red bell pepper, cut into a large dice; 710 milliliters long-grain rice, soaked in 3 changes of water; 454 grams shrimp, peeled; 710 milliliters shrimp stock or water; 1 pint shucked oysters; 2 larges tomatoes, cored, peeled, seeded, and chopped

Shrimp and Andouille Jambalaya might be just the main course you are searching for. This recipe serves 8. One serving contains 503 calories, 27g of protein, and 15g of fat. Head to the store and pick up onion, bell pepper, green onions, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. This recipe is typical of Creole cuisine. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Heat the canola oil in a Dutch oven or heavy-gauge pot over high heat.

Ingredients you will need

Canola Oil

Equipment you will use

Dutch Oven

Add the sausage and cook, stirring occasionally, about 6 minutes.

Ingredients you will need

Sausage

Add the bell pepper, onion, celery, and garlic, and season with cayenne pepper and salt and pepper, to taste. Cook stirring, until well browned, about 8 minutes. Stir in the tomatoes, shrimp, oysters, and bay leaves.

Ingredients you will need

Salt And Pepper

Cayenne Pepper

Bell Pepper

Bay Leaves

Tomato

Oysters

Celery

Garlic

Shrimp

Onion

Add the rice, stir gently; then add the stock. Gently move the spoon across the bottom of the pot, to make sure that the rice is not sticking. Bring to a boil, lower the heat and simmer, covered, until the rice has absorbed most of the liquid, about 15 minutes.

Ingredients you will need

Stock

Rice

Equipment you will use

Pot

Remove from the heat and let sit, covered, for 8 minutes.

To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.

Ingredients you will need

Green Onions

Hot Sauce

Equipment you will use

Bowl

Ochsner Criteria Slimmed Down Original Recipe

Calories: Less than 800 392 calories 675 calories

Total Fat: Less than 20gm 19.5 grams 29.4 grams

Saturated Fat: Less than 8gm 6.2 gm 10.9 gm

Cholesterol: Less than 150mg 140 mg 164 mg

Sodium: Less than 1000 918 mg 878 mg

Equipment

Dutch Oven

Pot

Bowl

Ingredients

Servings:

302grams

andouille sausage, sliced 1/4 inch thick 2

bay leaves 8servings

Freshly ground black pepper 1Tbsp

canola oil 8servings

Cayenne pepper, as needed 3ribs

celery, cut into a large dice 1large head

garlic, peeled and minced 2bunches

green onions, thinly sliced 0teaspoons

hot sauce, or to taste 0teaspoons

kosher salt 1large

onion, cut into a large dice 1large

red bell pepper, cut into a large dice 710milliliters

long-grain rice, soaked in 3 changes of water 454grams

shrimp, peeled 710milliliters

shrimp stock or water 1pint

shucked oysters 2larges

tomatoes, cored, peeled, seeded, and chopped

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.