Wild Rice Jambalaya
- 2 tablespoons olive oil
- 8 ounces fully cooked andouille or smoked chicken sausage
- 1 medium yellow onion, medium dice
- 1 medium green bell pepper, cored, seeded, and medium dice
- 1 medium red bell pepper, cored, seeded, and medium dice
- 1 medium celery stalk, medium dice
- 4 medium garlic cloves, minced
- 1 tablespoon paprika
- 1/4 to 1/2 teaspoon cayenne pepper
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon celery salt
- Kosher salt
- Freshly ground black pepper
- 2 1/2 cups cooked wild rice
- 2 (14-1/2-ounce) cans diced tomatoes and their juices
- 1 1/2 cups low-sodium chicken broth
- 2 bay leaves
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon hot sauce, such as Tabasco, plus more as needed
- 12 ounces medium shrimp, peeled, deveined, and coarsely chopped
- Produce
- Bay leaves (2)
- Celery stalk, medium medium (1)
- Green bell pepper, medium (1)
- Oregano, dried (1 teaspoon)
- Red bell pepper, medium (1)
- Yellow onion, medium medium (1)
- Seafood
- Shrimp, medium (12 ounces)
- Meat
- Andouille or smoked chicken sausage, fully cooked (8 ounces)
- Canned Goods
- Chicken broth, low-sodium (1 1/2 cups)
- Condiments
- Hot sauce (1/2 teaspoon)
- Worcestershire sauce (2 teaspoons)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Cayenne pepper (1/4 teaspoon)
- Celery salt (1/2 teaspoon)
- Garlic cloves, medium (4)
- Kosher salt (1)
- Old bay seasoning (1 teaspoon)
- Olive oil (2 tablespoons)
- Paprika (1 tablespoon)
- Pasta & Grains
- Wild rice, cooked (2 1/2 cups)
- Other
- 2 (14-1/2-ounce) cans diced tomatoes and their juices
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published July 19, 2011 (1 year ago).
4 people saved this recipe.
