Shrimp And Andouille Jambalaya

Serving 4 people

40 min


  • andouille sausage 12 ounces Andouille sausage sliced
  • chicken broth 2 cups chicken broth
  • creole seasoning 1 tablespoon Creole seasoning
  • garlic 1 clove garlic minced
  • green bell pepper 1 green bell pepper, diced
  • long grain rice 1 cup uncooked long grain rice
  • olive oil 2 tablespoons olive oil
  • prawns 1/2 pound medium prawns, peeled and deveined
  • red bell pepper 1 red bell pepper, diced
  • worcestershire sauce 1 tablespoon Worcestershire sauce
  • yellow onion 1 medium yellow onion, diced
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How to make it

  1. In a large skillet that has a lid, head olive oil over medium heat.
  2. Add onion, bell peppers and garlic. Cook 3 minutes. Stir in Creole seasoning, Worcestershire sauce and rice. Cook 3 minutes.
  3. Pour chicken broth over the top. Bring to a boil. Reduce heat, cover and cook for 15
  4. 20 minutes or until rice is cooked and has absorbed all of the liquid. Stir in andouille sausage and prawns. Cook 5 more minutes or until prawns are cooked through.
  5. Serve.