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

  1. Cook rice according to package directions. Set aside.
  2. In 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.
  3. Stir in sausage and green onions. Return to boiling, reduce heat. Simmer uncovered, 15 minutes.
  4. Meanwhile, rinse shrimp, pat dry with paper towels. Toss shrimp in seasoned salt.
  5. Add 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




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