Five Foot Foodie

taking control of the cookbook chaos

Captain Russell’s Jambalaya

  • 1 can (10 ½ ounces) condensed French onion soup
  • 1 ¼ cups beef broth (I used Better Than Bouillon beef base)
  • 1 can (8 ounces) tomato sauce
  • ½ C butter, cubed
  • 1 small green pepper, chopped
  • 1 small onion, chopped
  • 1 ½ tsp Creole seasoning
  • 1 tsp hot pepper sauce (I used Frank’s Red Hot)
  • 1 pound uncooked medium shrimp, peeled and deveined
  • ½ pound fully cooked andouille sausage links, halved lengthwise and cut into ½ -inch slices
  • 2 C uncooked long grain rice

In a large saucepan, combine the first eight ingredients. Bring to a boil. Remove from the heat; stir in the shrimp, sausage and rice. Transfer to a greased 9×13 baking dish.

Cover and bake at 375° for 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.

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.

posted under Main Courses

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