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Captain Russell's Jambalaya Recipe
Captain Russell's Jambalaya Recipe photo by Taste of Home

Captain Russell's Jambalaya Recipe

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“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.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 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 Johnsonville® Andouille Sausage links, halved lengthwise and cut into 1/2-inch slices
  • 2 cups uncooked long grain rice

Nutritional Facts

1-1/3 cups equals 556 calories, 25 g fat (13 g saturated fat), 184 mg cholesterol, 1,345 mg sodium, 57 g carbohydrate, 2 g fiber, 27 g protein.

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

Nutritional Facts

1-1/3 cups equals 556 calories, 25 g fat (13 g saturated fat), 184 mg cholesterol, 1,345 mg sodium, 57 g carbohydrate, 2 g fiber, 27 g protein.

Light-Bodied White Wine

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

Reviews for Captain Russell's Jambalaya

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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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. =)"

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