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Shrimp & Andouille Sausage Jambalaya

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“One of my best friends, Sharon, gave me this recipe. It is one of the best jambalaya recipes I have tried, and I make it quite often. If the andouille sausage is too spicy for you, you can always substitute 2 cups of cubed cooked ham.”
READY IN:
55mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a Dutch oven, saute onion, celery, green bell pepper, and garlic in butter until tender.
  2. Add the next 9 ingredients; bring to a boil.
  3. Reduce heat; cover and simmer until rice is tender, approximately 25 minutes.
  4. Add shrimp and parsley; simmer, uncovered, until shrimp are cooked, approximately 7-10 minutes.

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