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One Pot Jambalaya with Shrimp and Andouille Sausage

Joanne Schweitzer
  • 45 minutes
  • Serves 6

INGREDIENTS

12 oz

Aidells Cajun Style Andouille sausage (sliced into 1/4" slices)

2 cups

peeled (deveined shrimp)

4 cups

chicken broth or stock

1

large red bell pepper (diced)

1

large green bell pepper (diced)

1

medium onion (diced)

1 cup

instant rice

2 oz

cans of petite diced tomatoes

3 tbsp

extra virgin olive oil

1/2 tsp

dried oregano

1/2 tsp

paprika

3 cloves

minced garlic or 1/2 tsp garlic powder

1

bay leaf

salt

freshly cracked black pepper