A tour guide in New Orleans gave me this recipe. It’s so easy to prepare, and the deliciously authentic Cajun flavors make it one of my favorite recipes. —Donna Lamano, Olathe, Kansas
Captain Russell’s Jambalaya
Captain Russell's Jambalaya
Prep Time
15 min
Cook Time
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
- 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.
Nutrition Facts
1-1/3 cups: 556 calories, 25g fat (13g saturated fat), 184mg cholesterol, 1345mg sodium, 57g carbohydrate (3g sugars, 2g fiber), 27g protein.
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