A Taste Of Louisiana Jambalaya Recipe
Written by Eli Ben-YehudaOn January 5, 2020
This jambalaya is gentle yet flavor packed—great for the person whose stomach doesn’t tolerate a spicy hot dish. Yet, you can turn up the heat on this great one-pot meal by increasing the Tabasco. Don’t like shrimp? Substitute chicken or lean pork for the shrimp.
- 2 tablespoons olive oil
- 3 onions, chopped
- 2 cloves garlic, chopped
- ½ pound fresh shrimp
- ½ cup dry white wine
- One 28-ounce can diced tomatoes
- ½ cup water
- ½ teaspoon thyme
- ½ teaspoon basil
- ¼ teaspoon paprika
- 1 teaspoon very low sodium beef bouillon
- ¼ teaspoon Tabasco sauce
- 1 cup uncooked rice (not instant)
- ½ pound very low fat kielbasa (such as turkey kielbasa), sliced and quartered
- 1 cup frozen chopped green pepper (or fresh)
1) Heat olive oil over medium heat; add onions and garlic; stir-fry 5 minutes.
2) Add shrimp, wine, tomatoes, water, thyme, basil, paprika, bouillon, Tabasco, rice and kielbasa.
3) Simmer covered for 30 minutes.
4) Stir in chopped pepper.
5) Simmer an additional 10 minutes.
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