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Shrimp And Sausage Jambalaya

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 tablespoons 30ml Vegetable oil

    2. 1/2 lb 227g / 8oz Sndouille or hot smoked sausage - cut 1/2" slices

    3. 1/2 cup 55g / 1.9oz Sliced celery

    4. 1 cup 62g / 2 1/5oz Onion - chopped (small)

    5. 1 cup 146g / 5.1oz Green or red pepper - chopped (small)

    6. 1 Garlic clove - minced

    7. 1 1/3 cups 315ml Chicken broth

    8. 1 Whole peeled tomatoes - (8 oz) - coarsely chopped, Undrained

    9. 1 Bay leaf

    10. 1/4 teaspoon 1 1/3ml Tabasco pepper sauce

    11. 1/4 teaspoon 1 1/3ml Dried oregano leaves

    12. 1/4 teaspoon 1 1/3ml Dried thyme leaves

    13. 1/8 teaspoon 0.6ml Ground allspice

    14. 3/4 cup 120g / 4 1/5oz Uncooked rice

    15. 1/2 lb 227g / 8oz Srimp - peeled, deveined, And halved lengthwise Celery leaves - for garnish

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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. This recipe yields 4 servings.

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