New Orleans shrimp and andouille jambalaya from Sunday Casseroles: Complete Comfort in One Dish (page 66) by Betty Rosbottom

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • katiesue28 on March 03, 2025

    After making this a second time, I would recommend cutting back on the rice by maybe 1/2 a cup or adding more sausage/shrimp. There's a little too much rice for the smaller amount of toppings.

  • Kitiara121 on December 15, 2022

    The directions tell you to put the rice into a baking pan and pour the liquid over the top and then bake. I made this as a one-pot Dutch oven dinner by just adding the rice and then popping it into the oven to finish cooking. This was super easy to make and tasted great.

  • katiesue28 on May 19, 2020

    Delicious. I used 4 chopped vine-ripened tomatoes in places of the cans. The cook shrimp quicker than the recipe says, so keep an eye on them. Serve with some hot sauce on the side!

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