JAMBALAYA
Spicy jambalaya with chicken and andouille sausage.
Provided by Terri
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
- In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
- Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g
JAMBALAYA
Really good. I do cook the rice separate, that way I don't make glue, and you can make it hotter-I do!
Provided by Diana Adcock
Categories Chicken
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Melt shortening in a large/huge saucepan over medium heat.
- Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so.
- Remove and add onion, green pepper, celery and garlic.
- Cook slowly stirring now and again until onions are tender.
- Add sausage and cook 10 min more.
- Return chicken and add all remaining ingredients EXCEPT rice and stir together well.
- Cover and simmer for 30 min stirring now and again.
- Remove cover and continue to cook until broth cooks down a bit-you don't want it too thick as the rice will soak up the juice.
- Serve up the rice in bowls and ladle the Jambalaya on top, and offer more cayenne or Tabasco at the table.
- ***I know that cooking the rice on the side and not in the dish will cause some to have a heart attack, but I've found the flavor much better this way, IMHO.
- Diana.
JAMBALAYA
From her home in Topeka, Kansas, subscriber Betty May shares her recipe for quick-to-cook jambalaya. "Unlike some versions, this one doesn't have to simmer for hours," she notes. "Folks who like their food a bit spicy are sure to enjoy it. Jalapeno and cayenne pepper add some zip to the shrimp and chicken."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large Dutch oven or saucepan, saute the chicken, onion, green pepper, celery, jalapenos and garlic in oil until chicken is no longer pink. Add the tomatoes, water, thyme, salt, pepper and cayenne; bring to a boil. , Reduce heat; cover and simmer for 15 minutes. Add shrimp; simmer 6-8 minutes longer or until shrimp turn pink. Stir in rice.
Nutrition Facts : Calories 229 calories, Fat 4g fat (1g saturated fat), Cholesterol 112mg cholesterol, Sodium 502mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
CHICKEN, SAUSAGE & PRAWN JAMBALAYA
I've stayed true to the Creole classic with a melting pot of flavours, influences and ingredients
Provided by Jamie Oliver
Categories Mains Jamie's America Chicken Dinner Party American Seafood Sausage
Time 1h20m
Yield 8
Number Of Ingredients 18
Steps:
- Jambalaya is a French word that means 'jumbled' or 'mixed up', and I have no doubt that the philosophy and heart of this recipe come from a similar place to paella, kedgeree and risotto.
- Originally, any Louisiana 'critter' unlucky enough to get caught would have gone into this: rabbit, duck, squirrel, frog, alligator. . . you name it! And similarly, you can adapt it to whatever your local butcher or fishmonger happens to have. Go cheaper by using things like frozen prawns and chicken livers, or more expensive by including lobster or crab. I used an incredible local smoked sausage called andouille, but fresh chorizo or any other smoked sausage would work just as well.
- This dish makes me happy every time I eat it. And if more people than expected turn up for dinner just add a bit of extra rice.
- Season the chicken with sea salt, black pepper and a pinch of cayenne. Pour a couple of lugs of oil into a large casserole type pan and brown the chicken pieces and sliced sausage over a medium heat. After 5 minutes, once nicely browned on all sides, add your onion, peppers and celery as well as your bay, thyme and a pinch of salt and pepper. Stir, then fry on a medium heat for 10 to 12 minutes stirring every now and again. It's important to control the heat of the pan: you don't want it to be so slow nothing's happening, or so fast that things are catching and burning. You want a steady, solid heat.
- Once the veg have softened, add your garlic and chillies, stir around for a minute, then stir in the tinned tomatoes and chicken stock.
- Bring everything to the boil, then turn the heat down, pop the lid on the pan and simmer for 25 to 30 minutes. When you can pull the meat off the bone and shred it easily the chicken's ready. Feel free to remove the chicken bones at this point if you like, then add your rice. Give it all a good stir, then put the lid on. Give it a stir every few minutes, scraping the goodness off the bottom of the pan as you go. Let it cook for about 15 to 20 minutes until the rice is perfectly cooked. Stir in the prawns and if it needs it, add enough water to make it a kind of porridgey consistency (look at the picture). Pop the lid back on and cook for another 3 to 4 minutes while you chop your parsley. Stir the parsley through and serve on a lovely big platter. I absolutely love this with a lemony green salad.
Nutrition Facts : Calories 711 calories, Fat 23.4 g fat, SaturatedFat 7.4 g saturated fat, Protein 44.6 g protein, Carbohydrate 83.7 g carbohydrate, Sugar 6.9 g sugar, Sodium 3.29 g salt, Fiber 3.1 g fibre
JAMBALAYA
Being from the South, I enjoy cooking many Cajun dishes, one of these is my take on Jambalaya. My Asian friends beg me all the time to make this dish so I hope you will enjoy it as well.
Provided by Mr Dan1960
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Wash chicken and pat dry; rub with the paprika. Heat olive oil in a large skillet; add chicken and brown on all sides. Remove chicken from skillet. Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes. Stir in smoked sausage, tomatoes, bay leaf, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 30 minute, or until chicken is tender. Stir in bulk pork sausage and cook about 3 minutes longer.
- Serve Hot and "Laissez Les Bon Temps Roulez"!
Nutrition Facts : Calories 1367.5, Fat 83.5, SaturatedFat 25.9, Cholesterol 285.1, Sodium 2650.4, Carbohydrate 65.9, Fiber 4.6, Sugar 7.7, Protein 83.4
JAMBALAYA
Jambalaya is a delicious traditional one-pot meal from Louisiana that is composed of rice mixed with vegetables and meat or seafood.
Provided by Mike Benayoun
Categories Main Course
Time 1h10m
Number Of Ingredients 22
Steps:
- Heat the oil in a Dutch oven. Add the onion, bell pepper and celery and sauté for 8 to 10 minutes. Add garlic and sauté for 2 minutes.
- Add sausage and chicken and cook for about 10 minutes.
- Add tomatoes, tomato sauce, bay leaves, broth, Creole or Cajun seasoning and rice. Cover and simmer on low heat for about 40 minutes.
QUICK JAMBALAYA
Jambalaya, a one-pot New Orleans favorite, always includes meat or seafood and vegetables; this easy rendition is full of chicken, spicy andouille sausage, bell pepper, and onion.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Heat oil in a Dutch oven over medium-high. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside.
- Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 12 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.
JAMBALAYA
This classic southern recipe is brimming with three proteins including tender shrimp, chicken and sausage, and it's cooked with hearty rice and a colorful array of nutritious vegetables. And it's all seasoned with flavorful cajun spices. It's delicious comfort food fit for servings any day of the year!
Provided by Jaclyn
Categories Main Course
Time 1h10m
Number Of Ingredients 19
Steps:
- Preheat olive oil in a large pot over medium-high heat. Add sausage and cook, tossing occasionally until browned, about 5 - 6 minutes. Transfer to a plate lined with paper towels to drain, leave oil in pan.
- Add onion, bell pepper, and celery to pot. Saute 6 minutes. Add garlic and saute 1 minute longer.
- Pour in chicken broth, crushed tomatoes, paprika, thyme, oregano, cayenne pepper and season with salt and pepper to taste. Stir in cooked sausage and rice.
- Bring mixture to a light boil over medium-high heat. Reduce heat to low heat, cover and simmer until rice is almost fully tender, about 20 - 25 minutes. Stir in a little extra broth as needed.
- Stir in shrimp and okra, cover and continue to cook until shrimp have cooked through, about 4 - 5 minutes.
- Stir in chicken, green onions and parsley. Serve immediately garnishing each serving with more parsley if desired.
Nutrition Facts : Calories 637 kcal, Carbohydrate 53 g, Protein 46 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 282 mg, Sodium 901 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
JAMBALAYA RECIPE (CREOLE)
An authentic Creole Jambalaya recipe! A delicious one-pot meal coming to you from New Orleans is pure comfort food filled to the brim with chicken, shrimp, andouille sausage, rice, seasonings, spices and incredible flavours! Ready and on the table in 45 minutes!
Provided by Karina
Categories Dinner
Time 1h
Number Of Ingredients 21
Steps:
- Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season the sausage and chicken pieces with half of the Cajun seasoning.
- Brown sausage in the hot oil; remove with slotted spoon and set aside. Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside.
- Sauté the onion, bell pepper and celery until onion is soft and transparent. Add the garlic and cook until fragrant (30 seconds).
- Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or Cayenne powder), hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning. Stir in the okra slices (or file powder), chicken and sausage. Cook for 5 minutes, while stirring occasionally.
- Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.
- Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the shrimp being used).
- Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning. Serve immediately with sliced green onions and parsley.
Nutrition Facts : Calories 576 kcal, Carbohydrate 46 g, Protein 43 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 183 mg, Sodium 496 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
JAMBALAYA
A fragrant chorizo, chicken and seafood jambalaya inspired by Creole cooking. An easy one-pot flavoured with thyme, oregano, smoked paprika and cayenne
Provided by John Torode
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 22
Steps:
- Heat oven to 200C/180C fan/ gas 6. Heat the oil in a heavy-based flameproof casserole dish on a medium-high heat. Season the chicken thighs, add to the dish and cook for 4 mins until they start to brown, stirring occasionally so they don't stick. Add the chorizo and cook for a further 4 mins until it releases its oils and has started to crisp. Remove the meat with a slotted spoon and set aside on a plate.
- Add the onions to the chorizo oils, lower the heat and soften for 8 mins. Stir through the garlic, peppers, celery, thyme and oregano, and cook for 2 mins more.
- Return the meat to the dish, add the garlic salt, paprika, cayenne, mustard powder and white pepper, and cook for 2 mins until fragrant. Stir in the rice, then the tomatoes. Add the stock and give it all a really good stir. Bring to the boil, then cover with a well-fitting lid and put in the oven for 20 mins.
- Take from the oven and fluff up the rice with a big fork. Fold through the prawns, then put the mussels and clams on top. Put the lid on, return to the oven for 10 mins, then take the dish out and give everything a good stir. Sprinkle with the parsley and spring onions to serve.
Nutrition Facts : Calories 539 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 2.8 milligram of sodium
JAMBALAYA RECIPE (EASY)
Recipe VIDEO above. Many people consider this to be the world's best one pot rice meal.... you won't hear any arguments from me!! Filled with big, punchy New Orleans flavours, a homemade Creole/Cajun spice delivers top notch flavour with consistency results for everyone, no matter where you live in this big wide world. This Jambalaya is started on the stove then finished in the oven - exactly the same outcome as cooking the whole thing on the stove (the traditional way), but far less risk of uneven cooked rice and mushy gluey rice from over stirring. And it's just easier - entirely hands off time! :)
Provided by Nagi
Categories Mains
Time 1h10m
Number Of Ingredients 22
Steps:
- Preheat oven to 180C/350F (all types).
- Heat oil in a very large skillet or dutch oven over medium high heat. (Note 4)
- Add bacon, cook for 30 seconds (to start fat melting), then add sausages. Cook until sausages are golden - about 3 minutes - then remove into bowl.
- Add chicken into the pan and cook until golden (doesn't need to cook inside), then add to bowl with bacon.
- Sear prawns in the pan for 1.5 minutes on each side, then transfer to a separate bowl (reserve until later).
- Add butter, then garlic, onion, celery and capsicum. Cook for 5 minutes or until soft.
- Add rice, stir to coat grains in oil.
- Add chicken broth, tomato paste, canned tomato, thyme and Spices.
- Stir well, then add chicken, sausages and bacon (including all liquid).
- When you see bubbles across most of the surface, stir well once more. Ensure all rice is submerged, cover with lid, then transfer to oven. (See video)
- Bake 30 minutes, then remove - rice should be practically cooked (Note 5).
- Add prawns/shrimp and green onions, QUICKLY (but gently!) stir through, cover with lid, and return to oven for just 3 minutes (just to heat prawns).
- Remove from oven (see video for finished consistency), stir gently then serve, garnished with more green onions if desired.
Nutrition Facts : Calories 707 kcal, Carbohydrate 51 g, Protein 31 g, Fat 41 g, SaturatedFat 15 g, Cholesterol 158 mg, Sodium 1563 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
EASY JAMBALAYA RECIPE BY TASTY
Here's what you need: olive oil, chicken breasts, andouille sausage, garlic, jalapeño pepper, white onion, red bell pepper, yellow bell pepper, green bell pepper, celery, chicken stock, tomato, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper, shrimp, salt, pepper
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly.
- Add crushed garlic and a diced jalapeño pepper.
- NOTE: Leave the jalapeño seeds in for extra spice
- Stir in diced onion, peppers, celery until they're soft.
- Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir.
- Cover and simmer stew for 30 minutes.
- NOTE: Stir occasionally to make sure the rice doesn't burn at the bottom of the pan.
- Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through.
- Enjoy!
Nutrition Facts : Calories 1371 calories, Carbohydrate 81 grams, Fat 84 grams, Fiber 4 grams, Protein 64 grams, Sugar 18 grams
JAMBALAYA
Steps:
- Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.
LOUISIANA JAMBALAYA
Provided by Stacy L. Callahan
Categories Pork Rice Bon Appétit Pasadena California
Yield Serves 10
Number Of Ingredients 16
Steps:
- Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve.
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HOW TO MAKE JAMBALAYA: CLASSIC CAJUN JAMBALAYA RECIPE
From masterclass.com
3.1/5 (79)Category EntreeCuisine CajunTotal Time 1 hr 10 mins
- 1. Heat oil in a Dutch oven, large pot, or very large skillet (preferably cast iron) over medium heat. Add pork, sausage, and chicken breast. Sauté meat until lightly browned and fat has rendered out, about 5–10 minutes.
- 2. Once fat has rendered, add onion, bell pepper, and celery, and cover, stirring occasionally until softened and fragrant, about 5–10 more minutes. Add rice and stir to coat.
- 3. Add remaining ingredients except the green onions, and increase heat to medium-high heat. Bring to a boil and let boil for 5 minutes. Reduce heat to low, cover, and simmer until rice is tender and liquid is fully absorbed, about 25–30 minutes. If necessary, add water to prevent drying out. Taste and adjust seasoning.
JAMBALAYA RECIPE - HOW TO MAKE THIS CLASSIC CREOLE RICE …
From thekitchn.com
- Make the Creole seasoning. Place 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 teaspoon ground white pepper, and 1/2 teaspoon ground cayenne in a small bowl and stir to combine.
- Prepare the vegetables. Thinly slice 2 medium scallions and set aside for garnish. Prepare the following and add to a medium bowl: Dice 1 small yellow onion, 3 medium celery stalks, and 1 medium green bell pepper (about 1 cup each); mince 3 garlic cloves.
- Prepare the meats. Cut 1 package andouille sausage into 1/2-inch thick rounds. Cut 12 ounces boneless, skinless chicken thighs into bite-size pieces. Season the chicken with 1/2 teaspoon of the kosher salt and 1 tablespoon of the Creole seasoning.
JAMBALAYA RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
- Heat 2 teaspoons of olive oil in a very large pot over medium heat. Add the onion, bell peppers and celery to the pan.
- Cook for 4-5 minutes or until vegetables have softened. Add the garlic and cook for 30 more seconds.
JAMBALAYA | RECIPE - RACHAEL RAY SHOW
JAMBALAYA - MRFOOD.COM
From mrfood.com
- In a soup pot over medium heat, cook chicken and smoked sausage over medium heat 3 minutes, or until browned, stirring constantly.
- Add chicken broth, diced tomatoes, rice, and Cajun seasoning; bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is cooked and liquid has been absorbed.
AUTHENTIC JAMBALAYA - THE DARING GOURMET
From daringgourmet.com
- Heat the butter in a large skillet over medium-high heat and brown the chicken on all sides. Add the andouille sausage and cook for another 3 minutes or so until the sausage begins to brown.
- Add the onion, garlic, celery, and bell pepper and cook for 3-4 minutes. Add the rice, diced tomatoes, remaining tablespoon of Creole seasoning, hot sauce, Worcestershire sauce, salt and pepper and stir to combine. Add the chicken broth and bay leaves.
JAMBALAYA RECIPE WITH CHICKEN, SHRIMP AND SAUSAGES - ONE POT …
JAMBALAYA RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
- Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat. Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
- Add the remaining 2 tablespoons oil to the stock pot. Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
- Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
JAMBALAYA - OCEAN'S
From oceans.ca
- Add the chicken and sear on both sides. Remove and set aside. It does not need to be fully cooked as it will be added back in later. Do not clean the pan.
EASY HOMEMADE CREOLE JAMBALAYA RECIPE - HOW TO MAKE BEST …
From delish.com
- Cook until soft, about 5 minutes, then stir in chicken and season with salt, pepper, and oregano.
JAMBALAYA - JO COOKS
From jocooks.com
- In a large skillet or a dutch oven heat the olive oil over medium-high heat. Add the andouille sausage and chicken thighs and cook for 5 to 7 minutes or until the chicken is cooked through and the sausage has started to brown. Transfer to a plate. Add the 2 tbsp of butter and melt. To it add the onion, celery, peppers and garlic. Cook for 5 min until the onion softens. A
- Stir in the rice and cook for a couple minutes just until it gets a bit toasty. Add dried oregano, bay leaves, salt, pepper, hot sauce, cajun seasoning, crushed tomatoes, chicken broth to the pot and stir. Cook until it comes to a boil, stirring occasionally. Turn down the heat to medium low, cover the Dutch oven and cook for 30 minutes or until the rice is cooked through. Stir every 5 minutes or so to make sure the rice doesn't burn or stick to the bottom of the pot.
JAMBALAYA RECIPE | MYRECIPES
From myrecipes.com
- Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon.
- Add diced onion and next 7 ingredients to hot drippings; sauté 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.
- Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately.
OUR BEST JAMBALAYA RECIPE - SOUTHERN LIVING
From southernliving.com
- Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon.
- Add diced onion and next 7 ingredients to hot drippings; sauté 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.
- Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately.
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