Thursday, February 21, 2008

Jambalaya with shrimp and andouille sausage, from Gael

Jambalaya with shrimp and andouille sausage, from Gael

Via Cooking Light. I made this on 2-21-08, my first actual new recipe since Kelly was born. She nicely went to sleep for a half hour just in time for me to do the chopping and spice-measuring.

1 tablespoon olive oil
1 cup chopped onion object
1 cup chopped red bell pepper
1 tablespoon minced garlic
6 ounces andouille sausage, sliced
1 cup uncooked long-grain white rice
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1 bay leaf
2 cups fat-free, less-sodium chicken broth
3/4 cup water
1 tablespoon tomato paste
1/2 teaspoon hot pepper sauce
1 (14.5-ounce) can no salt-added diced tomatoes, undrained
1/2 pound peeled and deveined medium shrimp
2 tablespoons chopped fresh parsley

Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.
Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

4 servings (serving size: 1 1/2 cups)
Nutritional Information
CALORIES 426(27% from fat); FAT 12.7g (sat 3.9g,mono 2.8g,poly 1g); PROTEIN 25g; CHOLESTEROL 117mg; CALCIUM 99mg; SODIUM 763mg; FIBER 4.9g; IRON 5.1mg; CARBOHYDRATE 52.7g

Cooking Light, APRIL 2005

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