Jambalaya Recipe

Update Servings
  • 2 tablespoons vegetable oil
  • 2 onions - chopped
  • 12 garlic cloves - minced
  • 1 1/3 cups white rice
  • 3 cups chicken broth - low sodium
  • 14 1/2 ounces can no-salt-added diced tomatoes
  • 2 links andouille sausage
  • 1 tablespoon creole seasoning
  • 2 teaspoons thyme - minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper - less if desired
  • 1/4 teaspoon ground white pepper
  • 1 pound shrimp - medium size, peeled and deveined
  • 1 tablespoon chopped fresh parsley
Container: large saucepan
15 mins
40 mins
55 mins
  • In a large nonstick saucepan, heat the oil. Saute the onions and garlic until softened, about 5 minutes.
  • Add the rice, stirring to coat, about 1 minute.
  • Stir in the broth, tomatoes, sausage, creole seasoning, thyme, salt, cayenne and pepper; bring to a boil.
  • Reduce the heat and simmer, covered, 25 minutes; add the shrimp and cook until the rice is soft, 5-10 minutes longer.
  • Garnish with parsley.
Similar Recipes
Slow Cookers Cajun Jambalaya
McCormick® Red Pepper
McCormick® Slow Cookers Savory Pot Roast Seasoning
(14 1/2 ounces) diced tomatoes
bell peppers
chicken thighs
Easy Jambalaya
McCormick® Perfect Pinch® Cajun Seasoning
(14 1/2 ounces) stewed tomatoes
boneless skinless chicken breasts
chicken broth
long grain rice
Pork Shoulder Picnic Jambalaya
(14.5 ounces) Diced Tomatoes in Juice
bay leaf
chopped celery
chopped cooked Cook's® Bone
dried thyme leaves

Jambalaya Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2015 Tecstra Systems, All Rights Reserved, RecipeTips.com