Easy Jambalaya
Jambalaya is a popular southern dish from the heart of Louisiana. This red jambalaya recipe is a simple scaled-down version of Creole jambalaya from Paula Deen's cookbook.
Servings: 6 servings
Calories: 314kcal
Ingredients
- 1 cup long-grain white rice
- 3 tablespoons dried minced onion
- 1 tablespoons dried parsley flakes
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 1 bay leaf
- 1 ½ cups water
- 1 cup beef broth
- 14.5 oz. canned diced tomatoes
- 8 oz. canned tomato sauce
- ½ lb fully cooked smoked sausage , such as andouille, cut into ¼-inch slices
- ¾ lb large shrimp , peeled and deveined (optional)
Instructions
- In a medium bowl or canister, combine the rice, onion, parsley, bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt and bay leaf. Stir to fully mix. (This mixture can be stored in an airtight container for up to 6 months.)
- In a Dutch oven or a large heavy bottom saucepan, combine the rice mixture with the rest of the ingredients, minus the shrimp. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until the rice is tender, about 20 to 25 minutes.
- Add the shrimp and cook until just opaque, 5 to 7 minutes more. Discard the bay leaf and serve while hot.
Notes
- Nutrition information is an estimate only. Based on 6 servings.
- If not using shrimp, simply leave it out with no other changes to the recipe.
- This recipe originated from Paula Deen's Southern Cooking Bible
Nutrition
Calories: 314kcal | Carbohydrates: 34g | Protein: 19g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 1160mg | Potassium: 543mg | Fiber: 2g | Sugar: 4g | Vitamin A: 408IU | Vitamin C: 10mg | Calcium: 93mg | Iron: 2mg