Hot sausage and shrimp jambalaya (jam-ba-lie-ya)
40 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Hot link sausage, cut in 1/2\" pieces |
| 2 | larges | Onions, chopped |
| 1 | cup | Parsley |
| 4 | Cloves garlic, chopped, or garlic powder | |
| 7½ | cup | Water |
| 1 | can | Tomatoes or equivalent amount of water (16 oz; opt) |
| 1 | teaspoon | Thyme |
| Salt to taste | ||
| 6 | cups | Rice |
| 3 | pounds | Peeled shrimp (may use frozen) |
Directions
The name comes from the French word, jambon, meaning ham.
Put sausage in large, heavy iron skillet and cook. Add onions and let cook with sausage until onions are clear. Add parsley and garlic.
Cook for a few minutes until parsley is limp. Add water, tomatoes (mashed with spoon), thyme, and salt. Bring to a boil. (May be prepared in advance to this point.) If made in advance, bring this mixture to a boil again. Add rice and shrimp. Stir once and put heat on low and cover. Do not stir again. You may check the mixture and lift with fork if it is sticking. If it looks like more liquid is needed, add ½ cup water. Cook the rice approximately 30 minutes or until the grains of rice are tender and separate easily. It can be held until time to serve. Serves 40. Submitted By MICHAEL ORCHEKOWSKI On 08-03-95