Quick Jambalaya Recipe

Name: Quick Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups long-grain white rice; 3 cups chicken broth; 1/2 teaspoon each ground cumin, dried thyme and gumbo file powder; 1/4 teaspoon each salt, black pepper and ground cayenne pepper; 2 tablespoons unsalted butter; 1 pound easy-peel medium shrimp, peeled; 1 (6 oz.) medium andouille sausage, sliced; 1 medium onion, finely chopped; 1 large garlic clove, minced; 2 small bell peppers (red and yellow), diced to 1/2 inch; 1 (8 oz.) can tomato sauce; 4 scallion greens, thinly sliced

Servings: persons

2 cups long-grain white rice
3 cups chicken broth
1/2 teaspoon each ground cumin, dried thyme and gumbo file powder
1/4 teaspoon each salt, black pepper and ground cayenne pepper
2 tablespoons unsalted butter
1 pound easy-peel medium shrimp, peeled
1 (6 oz.) medium andouille sausage, sliced
1 medium onion, finely chopped
1 large garlic clove, minced
2 small bell peppers (red and yellow), diced to 1/2 inch
1 (8 oz.) can tomato sauce
4 scallion greens, thinly sliced

1
Put rice in a strainer and rinse thoroughly with cold, running water. Transfer to a medium saucepan, add 2 cups broth and bring to a boil over high heat. Turn heat as low as possible, cover rice and cook until tender, about 18 minutes; fluff with a fork.
2
While rice cooks, stir together cumin, thyme, gumbo file powder, salt, pepper and cayenne in a cup. Melt 1 Tbsp. butter in a large skillet over medium-high heat, add seasonings and then shrimp, and cook, stirring, until firm, about 5 minutes. Transfer shrimp to a plate.
3
Add remaining butter to pan along with sausage, onion and garlic. Cook over medium heat, stirring, for 2 minutes. Add bell pepper and cook for 2 minutes more. Pour in tomato sauce and remaining 1 cup broth and simmer until vegetables are tender, about 5 minutes. Return shrimp to pan and cook, stirring, until heated through, about 3 minutes. Combine rice and scallion with shrimp mixture; toss.

852

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 12 ingredients. The key ingredients include: 2 cups long-grain white rice, 3 cups chicken broth, 1/2 teaspoon each ground cumin, dried thyme and gumbo file powder, 1/4 teaspoon each salt, black pepper and ground cayenne pepper, and more.

Yes, Quick Jambalaya falls under the Soups & Stews 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.

Quick Jambalaya

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