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.
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