Shrimp-and-Sausage Jambalaya |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Many Cajun and Creole dishes are seasoned with the so-called holy trinity-bell pepper, onion, and celery. This Creole-style jambalaya has lots of tomato in it. Ingredients:
2 tablespoons vegetable oil |
1 pound andouille or other spicy smoked sausage, sliced |
1 large onion, diced |
1 bell pepper, diced |
3 celery ribs, chopped |
4 garlic cloves, minced |
2 bay leaves |
1 teaspoon dried thyme |
1 teaspoon dried oregano |
2 teaspoons creole seasoning |
1 (28-ounce) can crushed tomatoes, with juice |
4 cups chicken broth |
2 cups uncooked long-grain rice |
1 pound shrimp, peeled and deveined |
4 green onions, chopped |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Remove sausage with a slotted spoon; set aside.
2. Add onion and next 7 ingredients to hot drippings in Dutch oven; sauté 5 minutes or until vegetables are tender. Stir in reserved sausage, tomatoes, broth, and rice. Bring mixture to a boil, reduce heat, and simmer, covered, 25 minutes or until rice is tender.
3. Stir in shrimp; cover and cook 5 minutes or until done. Sprinkle each serving with green onions.
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