Recipe courtesy of Tory McPhail
Shrimp and Andouille Jambalaya
Total:
55 min
Active:
15 min
Yield:
8 large servings
Level:
Easy
Total:
55 min
Active:
15 min
Yield:
8 large servings
Level:
Easy

Ingredients

Directions

Heat the canola oil in a Dutch oven or heavy-gauge pot over high heat. Add the sausage and cook, stirring occasionally, about 6 minutes. Add the bell pepper, onion, celery, and garlic, and season with cayenne pepper and salt and pepper, to taste. Cook stirring, until well browned, about 8 minutes. Stir in the tomatoes, shrimp, oysters, and bay leaves. Add the rice, stir gently; then add the stock. Gently move the spoon across the bottom of the pot, to make sure that the rice is not sticking. Bring to a boil, lower the heat and simmer, covered, until the rice has absorbed most of the liquid, about 15 minutes. Remove from the heat and let sit, covered, for 8 minutes. 

To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce. 

Ochsner Criteria Slimmed Down Original Recipe

Calories: Less than 800 392 calories 675 calories

Total Fat: Less than 20gm 19.5 grams 29.4 grams

Saturated Fat: Less than 8gm 6.2 gm 10.9 gm

Cholesterol: Less than 150mg 140 mg 164 mg

Sodium: Less than 1000 918 mg 878 mg

Cook's Note

Jambalaya is a versatile dish; different combinations of other ingredients can work in this recipe. After adding the rice, be careful when stirring, the less stirring the better. You don't want to pull our excessive starch from the grain--this is not risotto. While simmering, be sure rice is not sticking to the bottom; you might need to add a little water or turn down the heat. If no andouille is available, substitute other sausages, smoked sausage is the best.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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