• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Andouille Jambalaya

  • Recipe Submitted by on

Category: United States

 Ingredients List

  • 2 tb Vegetable oil
  • 2 lg Onions; chopped, divided
  • 3/4 lb Andouille sausage; thinly
  • -sliced
  • 1 md Green bell pepper; cored,
  • -seeded and coarsely chopped
  • 1 Celery rib; chopped
  • 2 Garlic cloves; minced
  • 1 c Long-grain white rice
  • 1 cn (14 1/2-ounce) crushed
  • -tomatoes in puree
  • 2 ts Dried oregano leaves
  • 1 ts Tabasco sauce
  • 1/2 ts Dried thyme leaves
  • 1/2 ts Cayenne pepper
  • 1 Bay leaf
  • 2 c Chicken broth
  • 1 lb Medium shrimp; peeled and
  • -deveined


Heat the oil in a heavy-bottomed 2-quart saucepan over medium heat. Add
half the onions and cook, uncovered, stirring occasionally, until the
onions are caramelized but do not burn, about 5 to 10 minutes. Add the
remaining onions, the sausage, green pepper, celery and garlic. Cook,
stirring frequently, for 5 minutes. Add the rice and stir to coat with oil.
Add the tomatoes, oregano, Tabasco sauce, thyme, cayenne, bay leaf and
chicken broth. Bring to a boil over high heat, cover, reduce the heat and
cook until liquid is absorbed and rice is tender, about 25 minutes. 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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