Spicy Shrimp and Andouille Jambalaya
This Spicy Shrimp and Andouille Jambalaya is a delightful fusion of flavors that brings together succulent shrimp, smoky andouille sausage, and a medley of vegetables, all simmered with aromatic spices and long-grain rice. Inspired by a Cooking Light recipe, this dish is both low in calories and packed with comfort, making it perfect for weeknight dinners that will satisfy the whole family. With a kick of heat balanced by the freshness of parsley, this jambalaya is sure to become a beloved staple in your household.
4
Servings
200
Calories
20
Ingredients
Ingredients
Olive Oil
1 tablespoon (none)
Chopped Onion
1 cup (none)
Chopped Red Bell Pepper
1 cup (none)
Minced Garlic
1 tablespoon (none)
Andouille Sausage, sliced
6 ounces (none)
Uncooked Long-Grain White Rice
1 cup (none)
Paprika
1 teaspoon (none)
Fresh Ground Black Pepper
1 teaspoon (none)
Dried Oregano
1 teaspoon (none)
Onion Powder
1/2 teaspoon (none)
Dried Thyme
1/2 teaspoon (none)
Garlic Salt
1/4 teaspoon (none)
Bay Leaf
1 (none)
Fat-Free Chicken Broth
2 cups (none)
Water
3/4 cup (none)
Tomato Paste
1 tablespoon (none)
Hot Pepper Sauce
1/2 teaspoon (none)
Diced Tomatoes, undrained
14 1/2 ounces (canned)
Peeled and Deveined Medium Shrimp
1/2 lb (cleaned)
Chopped Fresh Parsley
2 tablespoons (none)
Instructions
1
In a large Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion, red bell pepper, minced garlic, and sliced andouille sausage. Sauté for about 5 minutes, or until the vegetables are tender and fragrant.
2
Stir in the uncooked long-grain rice along with paprika, black pepper, oregano, onion powder, thyme, garlic salt, and bay leaf. Continue cooking for another 2 minutes, allowing the rice to absorb the flavors.
3
Pour in the fat-free chicken broth, water, tomato paste, hot pepper sauce, and undrained diced tomatoes. Bring the mixture to a boil.
4
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the rice is tender and has absorbed the liquid.
5
After 20 minutes, gently fold in the peeled and deveined shrimp. Cook for an additional 5 minutes, or until the shrimp are pink and opaque. Remove from heat and let it stand, covered, for 5 minutes.
6
Finally, discard the bay leaf and stir in the chopped fresh parsley before serving.
Nutrition Information
5g
Fat
25g
Carbs
12.5g
Protein
2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are the main proteins in the Spicy Shrimp and Andouille Jambalaya?
The main proteins in this recipe are medium shrimp (peeled and deveined) and sliced andouille sausage.
How many calories are in one serving of this jambalaya?
Each serving contains approximately 200 calories.
Is this a one-pot meal?
Yes, this recipe is designed as a one-pot meal, cooked primarily in a large Dutch oven.
How many servings does this recipe yield?
This recipe makes 4 servings.
What type of rice is used for this jambalaya?
The recipe calls for one cup of uncooked long-grain white rice.
How long do the vegetables and sausage need to sauté?
You should sauté the onion, red bell pepper, garlic, and andouille sausage for about 5 minutes until tender and fragrant.
When should the shrimp be added to the pot?
The shrimp should be folded in after the rice has simmered for 20 minutes.
How long does it take to cook the shrimp?
The shrimp cook for approximately 5 minutes until they are pink and opaque.
What liquid is used to cook the rice?
The cooking liquid consists of 2 cups of fat-free chicken broth and 3/4 cup of water.
What spices are used to flavor this dish?
The flavor comes from a blend of paprika, black pepper, oregano, onion powder, thyme, garlic salt, and a bay leaf.
Do I need to drain the diced tomatoes?
No, you should use the diced tomatoes undrained to provide extra moisture and flavor.
What provides the 'spicy' kick in this recipe?
The heat comes from the hot pepper sauce and the naturally spicy andouille sausage.
How much fat is in a serving of this dish?
There are 5 grams of fat per serving.
What is the carbohydrate count for this recipe?
There are 25 grams of carbohydrates per serving.
Is there any fresh garnish recommended?
Yes, the recipe suggests stirring in 2 tablespoons of chopped fresh parsley before serving.
Should the pot be covered while the rice cooks?
Yes, once the mixture reaches a boil, reduce the heat and cover the pot to simmer.
What is the total protein content per serving?
Each serving provides 12.5 grams of protein.
Can I use any other type of oil besides olive oil?
While olive oil is specified, any neutral cooking oil with a medium-high smoke point can be used for sautéing.
What size should the shrimp be?
The recipe recommends using 1/2 pound of medium-sized shrimp.
What is the role of tomato paste in this jambalaya?
One tablespoon of tomato paste is used to deepen the color and enrich the flavor of the broth.
How long should the dish stand before serving?
After the shrimp are cooked, remove the pot from heat and let it stand, covered, for 5 minutes.
Is this recipe high in fiber?
It contains a modest 2 grams of fiber per serving.
What is the source of inspiration for this version of jambalaya?
This specific recipe is inspired by a Cooking Light recipe, focusing on a balance of flavor and lower calories.
Do I need to remove anything before serving?
Yes, you should discard the bay leaf before serving.
Can I substitute the chicken broth for water?
The recipe uses both, but substituting all the broth for water will result in a significant loss of savory flavor.
Is the andouille sausage cooked before being added?
Most andouille is pre-cooked/smoked, but the recipe instructs to slice it and sauté it with the vegetables to release its fat and flavor.
Can I use frozen shrimp?
Yes, but they should be fully thawed, peeled, and deveined before being added to the pot.
What color bell pepper is used?
The recipe calls for 1 cup of chopped red bell pepper.
How much garlic is required?
The recipe requires 1 tablespoon of minced garlic.
What makes this jambalaya healthy?
It is considered healthy because it is low in calories (200 per serving) and fat (5g), and uses lean proteins like shrimp and fat-free broth.