Jambalaya Recipe – Eats Now

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray; 1 medium yellow onion, cut into small dice; 5 garlic cloves, chopped fine; 1 medium green bell pepper, seeded and cut into small dice; 1 cup low-fat, low-sodium chicken broth; 1 tablespoon smoked paprika; 3/4 cup long-grain brown rice; Salt; 4 ounces andouille sausage, cut into 1/4-inch-thick slices; One 14.5-ounce can diced fire-roasted tomatoes with their juices, such as Hunts; 12 ounces large shrimp, peeled and deveined, sliced in half crosswise

Servings: persons

Nonstick cooking spray
1 medium yellow onion, cut into small dice
5 garlic cloves, chopped fine
1 medium green bell pepper, seeded and cut into small dice
1 cup low-fat, low-sodium chicken broth
1 tablespoon smoked paprika
3/4 cup long-grain brown rice
Salt
4 ounces andouille sausage, cut into 1/4-inch-thick slices
One 14.5-ounce can diced fire-roasted tomatoes with their juices, such as Hunts
12 ounces large shrimp, peeled and deveined, sliced in half crosswise

1
Heat a Dutch oven over medium heat.
2
When the pot is hot, spray it with cooking spray and add the onion, garlic, and bell pepper.
3
Saute the vegetables, stirring occasionally, until they are almost tender, about 4 minutes.
4
Then add the chicken broth, smoked paprika, and rice.
5
Season to taste with salt.
6
Cover and bring the mixture to a simmer.
7
Reduce the heat to low, and cook for about 25 minutes.
8
Stir in the sausage and tomatoes.
9
Cover, and continue to simmer until the rice is tender, about 30 minutes.
10
Season the shrimp with salt, and stir it into the rice mixture.
11
Cover, and continue to cook until the shrimp is cooked through and the liquid has been absorbed, about 10 minutes.
12
Remove the pot from the heat, and let the jambalaya rest for 5 minutes.
13
Then fluff the rice with a fork, and serve.
14
Fat: 34g (before), 10.1g (after)
15
Calories: 636 (before), 340 (after)
16
Protein: 23g
17
Carbohydrates: 39g
18
Cholesterol: 128mg
19
Fiber: 4g
20
Sodium: 843mg

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: Nonstick cooking spray, 1 medium yellow onion, cut into small dice, 5 garlic cloves, chopped fine, 1 medium green bell pepper, seeded and cut into small dice, and more.

Yes, Jambalaya 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.

Jambalaya

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