Captain Russell's Jambalaya Recipe

5 17 16
Captain Russell's Jambalaya Recipe
Captain Russell's Jambalaya Recipe photo by Taste of Home
Publisher Photo

Captain Russell's Jambalaya Recipe

Read Reviews
5 17 16
Publisher Photo
“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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

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

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.
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.
Originally published as Captain Russell's Jambalaya in Simple & Delicious February/March 2011, p14

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.

  • 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
  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.
Originally published as Captain Russell's Jambalaya in Simple & Delicious February/March 2011, p14

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Dinah66 User ID: 4558177 216203
Reviewed Dec. 28, 2014

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

MY REVIEW
asselin_jules User ID: 4757232 190101
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
asselin_jules User ID: 4757232 174966
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
dordor363 User ID: 3847277 147859
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
margo1976 User ID: 2138935 130317
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
mcrain User ID: 2074630 179176
Reviewed Mar. 9, 2012

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

MY REVIEW
vaughnlulu User ID: 6481427 190100
Reviewed Mar. 1, 2012

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

MY REVIEW
tania511 User ID: 3795426 191040
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
BrittneyR User ID: 5831536 211900
Reviewed Aug. 28, 2011

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

MY REVIEW
ccolor1 User ID: 3534054 106729
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!"

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