Louisiana Goulash

Louisiana Goulash Karry Hosford


  • 3 1/4 cups chopped tomato
  • 3/4 cup (1/4-inch-thick) slices celery
  • 1/2 cup water
  • 1/3 cup chopped onion
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rubbed sage
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon Cajun seasoning
  • 10 ounce andouille sausage, cut into 1/4-inch-thick slices
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 garlic clove, minced
  • 1 1/4 cups uncooked long-grain brown rice
  • 1/2 pound medium shrimp, peeled and deveined


Combine the first 12 ingredients in a Dutch oven; bring to a boil. Stir in rice; cover, reduce heat, and simmer 45 minutes or until rice is tender. Add shrimp; cook 3 minutes or until shrimp are done.

    "This recipe was invented using trial and error. The name is actually a joke. My dad couldn't think of 'jambalaya,' so he said, 'Pass the Louisiana goulash.' This made us laugh, and it's in honor of him." -CL Reader
  • Yield: 8 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 245
Caloriesfromfat per serving: 29%
Fat per serving: 8g
Saturated fat per serving: 2.8g
Monounsaturated fat per serving: 3.3g
Polyunsaturated fat per serving: 1.3g
Protein per serving: 15.2g
Carbohydrate per serving: 28.2g
Fiber per serving: 2.3g
Cholesterol per serving: 68mg
Iron per serving: 2.3mg
Sodium per serving: 451mg
Calcium per serving: 34mg

Good to Know

This hearty dish is filled with protein, fiber, and healthy carbohydrates.