Jambalaya with Andouille Chicken Sausage

topped with large fresh shrimp

https://www.cutoutandkeep.net/projects/jambalya • Posted by Amber K.

You will need

1 tbsp Olive Oil 12 oz Andouille Chicken sausage 1 tsp Minced Garlic 1 Can Fire roasted tomatoes 1 tbsp Paprika 1 tsp Oregano 4 cup Reduced sodiuim Chicken Stock Salt 1/2 Red Pepper ½ cup Sweet Onion ⅛ cup White Wine .75 Teaspoon Cumin 1 ¼ cups Brown Rice ½ lbs Uncooked large Shrimp Plain nonfat Greek Yogurt Cayenne Pepper Cilantro

Project Budget

Time

Difficulty

Description

Instructions

1. 

   Prep all the ingredients. Chop sausage into small pieces. Chop red pepper into little chunks, then chop sweet onion finely.

2. 

   Heat olive oil in a large dutch oven or pot on medium high. Toss in sausage and cook until it is sizzling, about 4- 5 minutes. Toss in red peppers, onion, and garlic. Cook for 2 minutes until fragrant. Cover with tomatoes, add paprika, oregano, and cumin. Mix well.

3. 

   Once it starts bubbling add in the rice. Cook the rice with the rest of the mixture for 1 minute. Pour in chicken stock and wine, mix together. Let it bubble and then turn the heat to low. Simmer for 45-50 minutes with the lid on until the rice is cooked. Stir 3-4 times while it cooks.

4. 

   Once the rice is soft, toss in the shrimp. Mix together and let cook for 5 minutes. Taste the jambalaya, add a little salt and sprinkle with a little cayenne pepper if you want to add some heat.

5. 

   Serve with cilantro and greek yogurt.