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Recipe Name: Andouille Jambalaya Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

2 Tablespoon(s) Vegetable oil
2 Onions, chopped divided
3/4 Pound(s) Andouille sausage, thinly
1 Green bell pepper, cored
seeded and coarsely
1 Celery rib, chopped
2 Garlic cloves, minced
1 Cup(s) Long-grain white rice
1 14 1/2-ounce crushed
tomatoes in puree
2 Teaspoon(s) Dried oregano leaves
1 Teaspoon(s) Tabasco sauce
1/2 Teaspoon(s) Dried thyme leaves
1/2 Teaspoon(s) Cayenne pepper
1 Bay leaf
2 Cup(s) Chicken broth
1 Pound(s) Medium shrimp, peeled and
Heat the oil in a heavy-bottomed 2-quart saucepan over medium heat.
Add half the onions and cook, uncovered, stirring occasionally, until
the onions are caramelized but do not burn, about 5 to 10 minutes. Add
the remaining onions, the sausage, green pepper, celery and garlic.
Cook, stirring frequently, for 5 minutes. Add the rice and stir to
coat with oil. Add the tomatoes, oregano, Tabasco sauce, thyme,
cayenne, bay leaf and chicken broth. Bring to a boil over high heat,
cover, reduce the heat and cook until liquid is absorbed and rice is
tender, about 25 minutes. Add the shrimp, cover and cook an additional
5 minutes over low heat, or until the shrimp are pink. Taste and
adjust seasoning. Recipe by: The Hartford Courant Posted to MC-Recipe
Digest V1 #781 by John Snell, on

Nutrition (calculated from recipe ingredients)
Calories: 195
Calories From Fat: 58
Total Fat: 6.5g
Cholesterol: 95.3mg
Sodium: 907.1mg
Potassium: 539.4mg
Carbohydrates: 19.6g
Fiber: 3.7g
Sugar: 4.9g
Protein: 15.5g

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