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Captain Russell's Jambalaya Recipe

Captain Russell's Jambalaya Recipe

“A tour guide in New Orleans gave me this recipe. It’s so easy to prepare. The deliciously authentic Cajun flavors make it one of my favorite recipes.” —Donna Lamano, Olathe, Kansas
TOTAL TIME: Prep: 15 min. Bake: 40 min. YIELD:6 servings

Ingredients

  • 1 can (10-1/2 ounces) condensed French onion soup
  • 1-1/4 cups reduced-sodium beef broth
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup butter, cubed
  • 1 small green pepper, chopped
  • 1 small onion, chopped
  • 1-1/2 teaspoons Creole seasoning
  • 1 teaspoon hot pepper sauce
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/2 pound fully cooked andouille sausage links, halved lengthwise and cut into 1/2-inch slices
  • 2 cups uncooked long grain rice

Directions

  • 1. Preheat oven to 375°. In a large saucepan, combine first eight ingredients. Bring to a boil. Remove from heat; stir in shrimp, sausage and rice. Transfer to a greased 13x9-in. baking dish.
  • 2. Cover and bake 30 minutes. Remove foil and stir; cover and bake 10-15 minutes longer or until rice is tender. Yield: 6 servings.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutritional Facts

1-1/3 cup: 556 calories, 25g fat (13g saturated fat), 184mg cholesterol, 1345mg sodium, 57g carbohydrate (3g sugars, 2g fiber), 27g protein

Reviews for Captain Russell's Jambalaya

Sort By :
MY REVIEW
Reviewed Dec. 28, 2014

"Very delicious and extremely easy. Followed the recipe exactly."

MY REVIEW
Reviewed Mar. 3, 2013

"AMAZING! It was so easy to make and didn't take long to cook therefore something I could cook any night of the week. Only substitution was I used mild italian sausage instead of andouille and a dash of red pepper flakes instead of the hot sauce."

MY REVIEW
Reviewed Mar. 3, 2013

"AMAZING! It was so easy to make and didn't take long to cook therefore something I could cook any night of the week. Only substitution was I used mild italian sausage and a dash of red pepper flakes instead of the hot sauce."

MY REVIEW
Reviewed Oct. 25, 2012

"I made this according to the recipe. It was very good. The whole family liked it. I did add some extra broth after the first 45 minutes and I would probably add even a bit more next time. I would also up the meat. Definitely do the whole pound of sausage and perhaps add some chicken. Definitely a do over!"

MY REVIEW
Reviewed Mar. 15, 2012

"I made this just like the recipe with no substitutions. It is absolutely amazing. I have never had Jambalaya before but thought this was so good that I could almost picture myself eating in New Orleans."

MY REVIEW
Reviewed Mar. 9, 2012

"Super easy and super yummy. Not a big fan of shrimp so I substitute chicken instead. =)"

MY REVIEW
Reviewed Mar. 1, 2012

"I took out the sausage and doubled the shrimp it is SO good! This recipe was a keeper"

MY REVIEW
Reviewed Oct. 19, 2011

"I never comment on these things, but I had to for this recipe. This was AMAZING! So easy to make and full of flavor! We like heat, so I added crushed red pepper flakes and extra hot sauce. Will definitely be making this again! Thank you so much!"

MY REVIEW
Reviewed Aug. 28, 2011

"I have made this twice now! It is SO good!!"

MY REVIEW
Reviewed Aug. 21, 2011

"I'm not normally a big fan of jambalaya, but this was really good. Mine looks much drier than the picture so before we actually dig in I'll probably add more liquid. Outside of chicken instead of shrimp I followed the recipe and had fun making it. Thanks for posting it!"

MY REVIEW
Reviewed Apr. 16, 2011

"This recipe is by far one of the best I have made in a long time! I made this in a dutch oven and it worked great and used a 14.5 oz can of broth and that seemed about perfect."

MY REVIEW
Reviewed Mar. 19, 2011

"Made this for dinner and the family loved it. It was very easy to make and full of flavor."

MY REVIEW
Reviewed Mar. 12, 2011

"YUM! Didn't have andouille so I pre-cooked some sweet italian sausages and used them along with some cheddar/turkey sausages I had in the freezer. Went heavy on the Creole and the hot pepper sauce and it was awesome! I added another splash of beef broth before the last 15 min. of covered cooking time. The rice cooked perfectly without being mushy or crisp."

MY REVIEW
Reviewed Mar. 11, 2011

"reallly good!!! a definite keeper, thank you!!!"

MY REVIEW
Reviewed Mar. 6, 2011

"We loved the flavors of this jambalaya, but for some reason the rice wouldn't cook. I'm pretty sure the rice must have been old. Definatley making it again! It was so easy!"

MY REVIEW
Reviewed Feb. 26, 2011

"I'll be honest, when I first mixed up the soup, broth, and tomato sauce this didn't look appetizing and as I put it in the oven I questioned whether this was going to be any good. It's delicious! My family loved it and I thought the leftovers were even better (except for the shrimp of course)."

MY REVIEW
Reviewed Feb. 20, 2011

"Tastes authentic and was easy to make. The whole family liked it."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.