Jambalaya with Andouille Sausage and Shrimp

PGF_Jamabalaya-Andouille-Sausage-Shrimp

 
Andouille sausage and shrimp shine in this classic Creole dish. Control the heat of the jambalaya by adding the hot sauce at the end to taste.
 
Serves 6

 
 

 

Jambalaya with Andouille Sausage and Shrimp
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Ingredients
  1. 3 tablespoons butter
  2. 3 tablespoons flour
  3. 1 medium onion, diced
  4. 1 medium green bell pepper, diced
  5. 2 medium celery stalks, diced
  6. 2 large garlic cloves, minced
  7. 1 package Prairie Grove Farms Andouille Sausage (4 links), sliced
  8. 1 cup uncooked long-grain white rice
  9. 1 teaspoon fennel seeds, crushed (see Notes)
  10. 1/2 teaspoon cayenne pepper
  11. 1 teaspoon dried oregano
  12. 1 bay leaf
  13. 1 14.5-ounce can low sodium chicken broth
  14. 1 cup water
  15. 1 tablespoon tomato paste
  16. 1 14.5-ounce can no salt-added diced tomatoes with juice
  17. Hot sauce
  18. 1/2 pound peeled and deveined medium shrimp
  19. 2 tablespoons chopped fresh parsley, for garnish
Instructions
  1. Heat a large stockpot over medium high heat and add the butter and flour; whisk together and cook the roux for 5 minutes.
  2. Add the onion, pepper, celery, and garlic and cook, stirring occasionally, for another 5 minutes.
  3. Add the Andouille sausage, rice, fennel, cayenne, oregano, bay leaf, broth, water, tomato paste, and tomatoes. Bring to a boil, cover, reduce heat, and simmer until the rice is fully cooked, about 20 minutes, stirring once or twice to prevent sticking. If the jambalaya becomes too thick, thin with a bit more water.
  4. Stir in the shrimp, cover, and simmer until the shrimp is cooked through, about 5 more minutes. Remove from the heat, remove and discard the bay leaf, and add hot sauce to taste. Let stand for 5 minutes before spooning into bowls and topping with fresh parsley to serve.
Notes
  1. To crush fennel seeds, place them on a cutting board and press down with the back of a spoon. For a variation on this classic jambalaya, substitute barley for the rice and add chicken in place of the shrimp.
  2. Nutrition Facts
  3. Calories: 332, Total Fat: 19.2g, Saturated Fat: 7.6g, Trans Fat: 0g, Cholesterol: 104mg, Sodium: 588mg, Carbohydrate: 19.4g, Dietary Fiber: 2.2g, Sugars: 4.8g, Protein: 19.7g, Vitamin A: 14%, Vitamin C: 48%, Calcium: 7%, Iron: 11%
Prairie Grove Farms https://www.prairiegrovefarms.com/