Wild Rice Jambalaya Recipe Recipe

Name: Wild Rice Jambalaya Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 8 ounces fully cooked andouille or smoked chicken sausage; 1 medium yellow onion, medium dice; 1 medium green bell pepper, cored, seeded, and medium dice; 1 medium red bell pepper, cored, seeded, and medium dice; 1 medium celery stalk, medium dice; 4 medium garlic cloves, minced; 1 tablespoon paprika; 1/4 to 1/2 teaspoon cayenne pepper; 1 teaspoon Old Bay Seasoning; 1 teaspoon dried oregano; 1/2 teaspoon celery salt; Kosher salt; Freshly ground black pepper; 2 1/2 cups cooked wild rice; 2 (14-1/2-ounce) cans diced tomatoes and their juices; 1 1/2 cups low-sodium chicken broth; 2 bay leaves; 2 teaspoons Worcestershire sauce; 1/2 teaspoon hot sauce, such as Tabasco, plus more as needed; 12 ounces medium shrimp, peeled, deveined, and coarsely chopped

Servings: persons

2 tablespoons olive oil
8 ounces fully cooked andouille or smoked chicken sausage
1 medium yellow onion, medium dice
1 medium green bell pepper, cored, seeded, and medium dice
1 medium red bell pepper, cored, seeded, and medium dice
1 medium celery stalk, medium dice
4 medium garlic cloves, minced
1 tablespoon paprika
1/4 to 1/2 teaspoon cayenne pepper
1 teaspoon Old Bay Seasoning
1 teaspoon dried oregano
1/2 teaspoon celery salt
Kosher salt
Freshly ground black pepper
2 1/2 cups cooked wild rice
2 (14-1/2-ounce) cans diced tomatoes and their juices
1 1/2 cups low-sodium chicken broth
2 bay leaves
2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce, such as Tabasco, plus more as needed
12 ounces medium shrimp, peeled, deveined, and coarsely chopped

1
Heat the oil in a large wide pot or Dutch oven with a tightfitting lid over medium heat until shimmering.
2
Add the sausage and cook, turning occasionally, until browned all over, about 6 minutes.
3
Remove to a cutting board and, when cool enough to handle, slice into 1/2-inch rounds; set aside.
4
Do not wipe out the pot.
5
Add the onion, bell peppers, celery, garlic, paprika, cayenne, Old Bay, oregano, and celery salt to the pot and season with salt and pepper.
6
Cook, stirring occasionally, until the onion has softened, about 5 minutes.
7
Add the rice, tomatoes and their juices, broth, bay leaves, Worcestershire, and measured hot sauce.
8
Stir to combine and bring to a simmer.
9
Cook until the flavors meld, about 5 minutes.
10
Add the reserved sausage and simmer uncovered until the vegetables have softened and the liquid has slightly reduced, about 15 minutes.
11
Arrange the shrimp in an even layer on the surface of the jambalaya, cover, and simmer until firm and just cooked through, about 5 minutes.
12
Remove from heat and stir to incorporate the shrimp.
13
Discard the bay leaves.
14
Taste and season with additional salt, pepper, and hot sauce as needed.
15
Let the jambalaya rest uncovered for at least 10 minutes to allow the flavors to meld before serving.

978

kcal

Calories

Fat

128

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 21 ingredients. The key ingredients include: 2 tablespoons olive oil, 8 ounces fully cooked andouille or smoked chicken sausage, 1 medium yellow onion, medium dice, 1 medium green bell pepper, cored, seeded, and medium dice, and more.

Yes, Wild Rice 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.

Wild Rice Jambalaya Recipe

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