bayou jambalaya-annette's
(3 RATINGS)
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.
No Image
prep time
40 Min
cook time
25 Min
method
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yield
8 serving(s)
Ingredients
- 1 package (1 lb.) white rice
- 1 pound smoked cooked sausage, cut into 1/2 inch slices
- 1 pound shrimp, peeled and deveined (thaw if frozen)
- 1/2 cup green bell pepper, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup onion, chopped
- 2 teaspoons fresh garlic, chopped
- 1 tablespoon butter
- 1 can (14oz.) chicken broth
- 1 can cream of celery soup
- 1/2 cup green onions, sliced
- 1 teaspoon worcestershire sauce
- 2 teaspoons seasoned salt
- 5 dashes hot sauce
How To Make bayou jambalaya-annette's
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Step 1Cook rice according to package directions. Set aside.
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Step 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.
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Step 3Stir in sausage and green onions. Return to boiling, reduce heat. Simmer uncovered, 15 minutes.
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Step 4Meanwhile, rinse shrimp, pat dry with paper towels. Toss shrimp in seasoned salt.
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Step 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!
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