Shrimp and sausage jambalaya

Yield: 4 Servings

Measure Ingredient
2 tablespoons Vegetable oil
½ pounds Andouille or hot smoked sausage; cut in 1/2\" slices
½ cup Sliced celery
1 small Onion; chopped
1 small Green or red pepper; chopped
1 \N Clove garlic; minced
1⅓ cup Chicken broth
8 ounces Whole peeled tomatoes; coarsely chopped, undrained
1 \N Bay leaf
¼ teaspoon TABASCO pepper sauce
¼ teaspoon Dried oregano leaves
¼ teaspoon Dried thyme leaves
⅛ teaspoon Ground allspice
¾ cup Uncooked rice
½ pounds Shrimp; peeled, deveined, cut in half lengthwise
\N \N Celery leaves

In large heavy saucepot or Dutch oven, heat oil over medium-high heat. Add sausage, celery, onion, green pepper and garlic. Cook 5 minutes or until vegetables are tender; stir frequently.

Stir in broth, tomatoes, bay leaf, TABASCO sauce, oregano, thyme and allspice. Bring to a boil. Reduce heat and simmer uncovered 10 minutes; stir occasionally. Stir in rice. Cover; simmer 15 minutes. Add shrimp; cover and simmer 5 minutes longer or until rice is tender and shrimp turn pink. Let stand covered 10 minutes. Remove bay leaf. Garnish with celery leaves.

Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 16, 1998

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