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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is from the Sooner Sampler Cookbook published by the Norman Junior League in the late 80s. It is a very, very good version of jambalaya! Highly flavored, and very easy to control the 'heat' factor. Ingredients:
1 lb smoked sausage, thinly sliced |
2 tablespoons olive oil |
2 garlic cloves, minced |
2 green peppers, diced |
1 bunch green onion, sliced |
1 cup celery, diced |
2 bay leaves |
2 teaspoons oregano |
1 1/2 teaspoons thyme |
1 teaspoon salt |
3/4 teaspoon black pepper |
1/2 teaspoon chili powder |
1/2 teaspoon garlic powder |
1/4 teaspoon cayenne |
1/2 teaspoon crushed red pepper flakes |
1/3 cup dried parsley |
1/2 teaspoon tabasco sauce |
2 (16 ounce) cans tomatoes, diced |
2 cups chicken broth |
2 cups converted rice, washed |
1 lb shrimp, shelled and deveined |
Directions:
1. Saute sausage in olive oil until brown.
2. Add green pepper, onions and celery and saute until softened. Add parsley and garlic cloves.
3. Add tomatoes, broth and all spices.
4. Add rice and Tabasco.
5. To wash rice (to remove starch) rinse and drain in cold water 3 times. Use a colander.
6. Simmer 20 minutes or until most liquid has been absorbed.
7. Add shrimp during the last 5 minutes of cooking and steam until remaining liquid is absorbed and shrimp are pink.
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