Andouille Jambalaya Recipe

Name: Andouille Jambalaya Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. Vegetable oil; 2 lrg Onions, minced, divided; 3/4 lb Andouille sausage, thinly sliced; 1 med Green bell pepper, cored, seeded and coarsely minced; 1 x Celery rib, minced; 2 x Garlic cloves, chopped; 1 c. Long-grain white rice; 1 can (14 1/2-oz) crushed tomatoes in puree; 2 tsp Dry oregano leaves; 1 tsp Tabasco sauce; 1/2 tsp Dry thyme leaves; 1/2 tsp Cayenne pepper; 1 x Bay leaf; 2 c. Chicken broth; 1 lb Medium shrimp, peeled and deveined

Servings: persons

2 Tbsp. Vegetable oil
2 lrg Onions, minced, divided
3/4 lb Andouille sausage, thinly sliced
1 med Green bell pepper, cored, seeded and coarsely minced
1 x Celery rib, minced
2 x Garlic cloves, chopped
1 c. Long-grain white rice
1 can (14 1/2-oz) crushed tomatoes in puree
2 tsp Dry oregano leaves
1 tsp Tabasco sauce
1/2 tsp Dry thyme leaves
1/2 tsp Cayenne pepper
1 x Bay leaf
2 c. Chicken broth
1 lb Medium shrimp, peeled and deveined

1
Heat the oil in a heavy-bottomed 2-qt saucepan over medium heat.
2
Add in half the onions and cook, uncovered, stirring occasionally, till the onions are caramelized but don't burn, about 5 - 10 min.
3
Add in the remaining onions, the sausage, green pepper, celery and garlic.
4
Cook, stirring frequently, for 5 min.
5
Add in the rice and stir to coat with oil.
6
Add in the tomatoes, oregano, Tabasco sauce, thyme, cayenne, bay leaf and chicken broth.
7
Bring to a boil over high heat, cover, reduce the heat and cook till liquid is absorbed and rice is tender, about 25 min.
8
Add in the shrimp, cover and cook an additional 5 min over low heat, or possibly till the shrimp are pink.
9
Taste and adjust seasoning.

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 Tbsp. Vegetable oil, 2 lrg Onions, minced, divided, 3/4 lb Andouille sausage, thinly sliced, 1 med Green bell pepper, cored, seeded and coarsely minced, and more.

Yes, Andouille Jambalaya Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!