Shrimp and sausage jambalaya
4 Servings
Ingredients
| Quantity | 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 | Clove garlic; minced | |
| 1⅓ | cup | Chicken broth |
| 8 | ounces | Whole peeled tomatoes; coarsely chopped, undrained |
| 1 | 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 |
| Celery leaves | ||
Directions
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 www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 16, 1998