Andouille jambalaya

Yield: 6 Servings

Measure Ingredient
2 tablespoons Vegetable oil
2 larges Onions; chopped, divided
¾ pounds Andouille sausage; thinly sliced
1 medium Green bell pepper; cored, seeded and coarsely chopped
1 \N Celery rib; chopped
2 \N Garlic cloves; minced
1 cup Long-grain white rice
1 can (14 1/2-ounce) crushed tomatoes in puree
2 teaspoons Dried oregano leaves
1 teaspoon Tabasco sauce
½ teaspoon Dried thyme leaves
½ teaspoon Cayenne pepper
1 \N Bay leaf
2 cups Chicken broth
1 pounds Medium shrimp; peeled and deveined

Heat the oil in a heavy-bottomed 2-quart saucepan over medium heat. Add half the onions and cook, uncovered, stirring occasionally, until the onions are caramelized but do not burn, about 5 to 10 minutes. Add the remaining onions, the sausage, green pepper, celery and garlic. Cook, stirring frequently, for 5 minutes. Add the rice and stir to coat with oil.

Add the tomatoes, oregano, Tabasco sauce, thyme, cayenne, bay leaf and chicken broth. Bring to a boil over high heat, cover, reduce the heat and cook until liquid is absorbed and rice is tender, about 25 minutes. Add the shrimp, cover and cook an additional 5 minutes over low heat, or until the shrimp are pink. Taste and adjust seasoning.

Recipe by: The Hartford Courant Posted to MC-Recipe Digest V1 #781 by John Snell, jws@... on

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