Bayou Jambalaya-Annette's

Bayou Jambalaya-annette's Recipe

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Annette W.

By
@greeneyez

This is a simple, not so spicy, fewer ingredients than the norm Jambalaya. It takes longer to prep than it does to cook but it's well worth the wait.

Rating:
★★★★★ 3 votes
Comments:
Serves:
8
Prep:
40 Min
Cook:
25 Min

Ingredients

1 pkg
(1 lb.) white rice
1 lb
smoked cooked sausage, cut into 1/2 inch slices
1 lb
shrimp, peeled and deveined (thaw if frozen)
1/2 c
green bell pepper, chopped
1/2 c
red bell pepper, chopped
1/2 c
onion, chopped
2 tsp
fresh garlic, chopped
1 Tbsp
butter
1 can(s)
(14oz.) chicken broth
1 can(s)
cream of celery soup
1/2 c
green onions, sliced
1 tsp
worcestershire sauce
2 tsp
seasoned salt
5 dash(es)
hot sauce

How to Make Bayou Jambalaya-Annette's

Step-by-Step

  • 1Cook rice according to package directions. Set aside.
  • 2In 6-quart Dutch oven, cook bell peppers, onion and garlic in hot butter until tender. Add broth, celery soup and Worcestershire. Bring to a boiling; reduce heat. Cover and simmer 5 minutes.
  • 3Stir in sausage and green onions. Return to boiling, reduce heat. Simmer uncovered, 15 minutes.
  • 4Meanwhile, rinse shrimp, pat dry with paper towels. Toss shrimp in seasoned salt.
  • 5Add shrimp to sausage mixture. Add hot sauce. Simmer 3 to 5 minutes or until shrimp turn opaque. Gradually stir in rice. Let stand 5 minutes or until heated through. Enjoy!

Printable Recipe Card

About Bayou Jambalaya-Annette's

Course/Dish: Fish, Other Main Dishes, Pork
Hashtags: #rice, #sausage, #shrimp, #cajun