Shrimp & Andouille Sausage Jambalaya |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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One of my best friends, Sharon, gave me this recipe. It is one of the best jambalaya recipes I have tried, and I make it quite often. If the andouille sausage is too spicy for you, you can always substitute 2 cups of cubed cooked ham. Ingredients:
3/4 cup chopped onion |
1/2 cup chopped celery |
1/2 cup chopped green bell pepper |
2 garlic cloves, minced |
2 tablespoons butter or 2 tablespoons margarine |
8 ounces andouille sausages, sliced |
2 (14 1/2 ounce) cans diced tomatoes, undrained |
1 (10 1/2 ounce) can beef broth |
1 cup uncooked long-grain rice |
1 cup water |
1 teaspoon sugar |
1 teaspoon dried thyme |
1/2 teaspoon chili powder |
1/2 teaspoon black pepper |
1 1/2 lbs fresh jumbo shrimp, peeled and deveined |
1 tablespoon chopped fresh parsley |
Directions:
1. In a Dutch oven, saute onion, celery, green bell pepper, and garlic in butter until tender.
2. Add the next 9 ingredients; bring to a boil.
3. Reduce heat; cover and simmer until rice is tender, approximately 25 minutes.
4. Add shrimp and parsley; simmer, uncovered, until shrimp are cooked, approximately 7-10 minutes.
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