Captain Russell’s Jambalaya

Name: Captain Russell's Jambalaya
Prep time: 15 min
Cook time: 40 min
Total time: 55 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

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

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.

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.

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.

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

Reviews

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Average Rating:

Linda

Feb 25, 2019

Great flavor! I added 2 cups of broth since other reviewers stated it came out a little dry and I also had to bake it for 1 hr and 15 min. checking the rice and added more broth as needed. Will make this again. Thanks for the recipe!
slmacbeth

Mar 19, 2018

I absolutely love this recipe. Mine comes out drier than traditional jambalaya as well, but all that flavor has absorbed right into the rice. I wouldn't change a thing. God bless Captain Russell, whoever he may be.
asselin_jules

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.
asselin_jules

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.
dordor363

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!
margo1976

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.
mcrain

Mar 9, 2012

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

Mar 1, 2012

I took out the sausage and doubled the shrimp it is SO good! This recipe was a keeper
tania511

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!
BrittneyR

Aug 28, 2011

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