Name: Red Rice Jambalaya with Andouille Sausage and Shrimp
Prep time: 00:30:00
Cook time: 00:45:00
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Creole
Ingredients: 2 cups long-grain white rice; 14 1/2 ounces diced tomatoes; 2 tablespoons vegetable oil; 12 ounces andouille sausage; 4 cups chicken broth; 1 teaspoon salt; 1 pound shrimp; 1 tablespoon paprika; 1/2 teaspoon black pepper; 1 whole onion; 2 whole celery stalks; 1 teaspoon dried oregano; 1 whole green bell pepper; 1/4 teaspoon cayenne pepper; 4 whole garlic cloves; 2 whole bay leaves; 1 teaspoon dried thyme; 3 whole green onions

Red Rice Jambalaya with Andouille Sausage and Shrimp

SeafoodRiceDinnerMain CourseWeekendOne PotCreole

This classic Creole jambalaya combines the rich flavors of andouille sausage, succulent shrimp, and aromatic vegetables with long-grain rice, all cooked in a savory tomato-based broth. Perfect for feeding a crowd, this one-pot wonder delivers authentic New Orleans flavor right to your kitchen. The combination of spices and careful layering of ingredients creates a dish that's both hearty and deeply satisfying.

Prep Time

30 min

Cook Time

45 min

Serves

6 servings

Difficulty

medium

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Ingredients

Equipment Needed

Large Dutch oven with lid
Measuring cups and spoons
Sharp knife
Cutting board
Wooden spoon or spatula

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Red Rice Jambalaya with Andouille Sausage and Shrimp

Recipe Assistant

Ingredients

Ingredients

Equipment Needed

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