| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 8 large servings |
Ingredients
- 1 tablespoon canola oil
- 2/3 pound andouille sausage, sliced 1/4 inch thick
- 1 large red bell pepper, cut into a large dice
- 1 large onion, cut into a large dice
- 3 ribs celery, cut into a large dice
- 1 large head garlic, peeled and minced
- Cayenne pepper, as needed
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 2 large tomatoes, cored, peeled, seeded, and chopped
- 1 pound medium shrimp, peeled
- 1 pint shucked oysters
- 2 bay leaves
- 3 cups long-grain rice, soaked in 3 changes of water
- 3 cups shrimp stock or water
- 2 bunches green onions, thinly sliced
- 1/4 teaspoon hot sauce, or to taste
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 542 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 29 g |
| Cholesterol | 148 mg |
| Sodium | 705 mg |
Reviews
Easy and healthy. I used about 1/2 the rice and a tad less water. Still had tons of leftovers after 2 adults and 2 kids ate.
Remember people cooking most rice is , two parts liquid one part rice . Also keep in mind some of your veggies hold a lot of water and that water will make a big difference when making any dish that calls for rice and veggies together .so keep that in mind . As for this dish with the amount of rice called for I used five and a half cups of chicken stock it was very good.
I read the reviews and doubled the broth/water. I must have stirred my rice too much because it was mushy, but the flavor was good.I did triple soak too. I used shrimp only but put them in at the last 8 min. while it sat. They were cooked perfectly. I also added chopped fresh cilantro at the end which turned out. Not bad, but I will only use 1/1 ratio on the rice to liquid next time…
As many testified, I also saw that there was too much rice in recipe so I cut it to 1 cup, still had to keep adding water to keep from sticking. Don’t understand one comment that there was too much thyme, as recipe didn’t call for it at all. My vote would be after this many comments on the same issues, Food Ntwk would post a recipe alteration, but perhaps they aren’t geared for that. All in all, it was an ok Jambalaya, but nothing I’d do again. OHH! Very important! DO NOT ADD shrimp when recipe calls for it or you will have rubber shrimp—do as previous reviewer suggested, add during last 5 minutes of cooking.
I cut the rice down to 1 1/2 cups. It still needs a little more liquid, but this is very tasty! I left out the oysters as well.
This recipe has way to much rice. there is so much of it you need to hunt for the shrimp and sausage. 1 cup would be plenty
This was quite good and easy to make, as long as you’ve got all your chopping done. I had to add an additional cup of water to get the rice to finish, and we left out the oysters, but otherwise followed recipe exactly. This makes a LOT! I will halve the recipe next time. Very filling and satisfying.
Only two items that I take exception to.
When you are cooking long grain rice you need to add twice the volume of liguid.
Do not place the shrimp and oysters in the dish until the last five minutes. Cooking it as long as the recipe calls for overcooks it.
This was so good! My husband requested it, and loved it! The only thing I did different was leave out the oysters, and use converted rice instead of soaking the long-grain rice three times. I just added 1 1/2 cups of converted rice and 3 cups of water. It was so very, very good!
I did not have andoulle so I sub’d kielbasa with good results…Even my guests from Texas loved the dish.