Monday, April 11, 2016

Sausage and Shrimp Jambalaya

D's mom got me the The Homesick Texan's Family Table cookbook.  If a recipe on this site isn't from Cooking Light, it is usually from Homesick Texan. Her recipes are big on flavor, but not complex to make.  This is the first recipe we (D) made out of  the book.  It was pretty easy for a weekday night, and it had a lot of flavor.  The servings were big.  We used Johnsonville Andouille, but next time we both agreed that the Rajin' Cajun Andouille should be used.

I found the recipe on NPR's Website, so I shared it.  We would have again.

Sausage and Shrimp Jambalaya

Photo by ALB

From Lisa Fain, Homesick Texan.
Recipe from NPR Website
Serves: 5
Serving Size: 1.5 Cups

1 teaspoon vegetable oil or bacon grease
1 yellow onion, diced
2 jalapeños, stemmed, seeded, and diced
1 bell pepper, seeded, stemmed, and diced
4 cloves garlic, minced
4 pieces (12 to 14 ounces total) Andouille or other smoky sausage, sliced into rounds
2 (14.5-ounce) cans diced tomatoes
½ cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried oregano
¼ teaspoon cayenne
2 cups chicken broth
1 cup rice (uncooked)
1 pound medium shrimp, peeled and deveined
1 teaspoon smoked paprika
4 green onion, green part only, chopped
salt (to taste...for Nutritional Information, I used 1/4 tsp)

In a 4-quart pot or large, deep skillet, heat the oil over medium-low heat. Add the onion, jalapeños, and bell pepper, and cook, occasionally stirring, until the onions are translucent and the peppers are softened, 7 to 10 minutes. Stir in the garlic and sausage, and continue to cook, occasionally stirring, until the sausage begins to crisp, about 5 minutes more.

Add the tomatoes (do not drain the cans), parsley, thyme, oregano, cayenne, chicken broth, and rice. Stir until well combined, turn the heat up to high, and bring to a boil. Then turn the heat down to low, cover the pot, and cook until the rice is tender and has absorbed a lot of the liquid, 20 to 25 minutes.

Remove the lid and stir in the shrimp. Cook until the shrimp is pink, about 5 minutes. Stir in the smoked paprika and green onions, and then adjust the seasonings and add salt to taste. Serve immediately.

Nutritional Information (from My Fitness Pal)
Servings 5.0; Amount Per Serving
Calories: 477; Total Fat: 24 g; Saturated Fat: 7 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 169 mg; Sodium: 1440 mg; Potassium: 125 mg; Total Carbohydrate: 30 g; Dietary Fiber: 3 g; Sugars: 7 g; Protein: 31 g

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