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      RECIPE TITLE "Jambalaya with Shrimp and Andouille Sausage" source: Cooking Light magazine , April 2005

    yields4 servings (serving size: 1 1/2 cups) time-- difficultymoderate

    To speed up preparation, pick up peeled and deveined frozen shrimp from the frozen food section. Thaw in the refrigerator or under cold, running water. Total time: 39 minutes.

      RECIPE INGREDIENTS

    1 tablespoon olive oil
    1 cup chopped onion
    1 cup chopped red bell pepper
    1 tablespoon minced garlic
    6 ounces andouille sausage, sliced
    1 cup uncooked long-grain white rice
    1 teaspoon paprika
    1 teaspoon freshly ground black pepper
    1 teaspoon dried oregano
    1/2 teaspoon onion powder
    1/2 teaspoon dried thyme
    1/4 teaspoon garlic salt
    1 bay leaf
    2 cups fat-free, less-sodium chicken broth
    3/4 cup water
    1 tablespoon tomato paste
    1/2 teaspoon hot pepper sauce
    1 (14.5-ounce) can no salt-added diced tomatoes, undrained
    1/2 pound peeled and deveined medium shrimp
    2 tablespoons chopped fresh parsley

      RECIPE METHOD

    1. Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.
    2. Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

        NUTRITION PER SERVING
      CALORIES 426(27% from fat); FAT 12.7g (sat 3.9g,mono 2.8g,poly 1g); PROTEIN 25g; CHOLESTEROL 117mg; CALCIUM 99mg; SODIUM 763mg; FIBER 4.9g; IRON 5.1mg; CARBOHYDRATE 52.7g

     

     

    HOT! We recommend:

    Chef Paul Prudhomme's Louisiana Kitchen Chef Paul Prudhomme's Louisiana Kitchen Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.

    Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.

    So here, in explicit detail, are recipes for the great traditional dishes—gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more—each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.

    Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within theold traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme—these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.

    For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.


     

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