Shrimp and Sausage Jambalaya

Submitted by -Mary-

"Tasty True Cajun Jambalaya"

 

• Ready In: 1hr 30mins
• Ingredients: 18
• Serves: 10

ingredients

• 1 lb andouille sausage, thinly sliced
• 3 tablespoons olive oil
• 2⁄3 cup chopped green pepper
• 2 garlic cloves, minced
• 3⁄4 cup chopped fresh parsley
• 1 cup chopped celery
• 2 (14 1/2 ounce) cans stewed tomatoes
• 2 cups chicken broth
• 1 cup chopped green onion
• 1 1⁄2 teaspoons thyme
• 2 bay leaves
• 2 teaspoons oregano
• 1 tablespoon creole seasoning
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon black pepper
• 2 cups converted long grain rice, washed
• 2 lbs raw shrimp, peeled

directions

1. In a 4 quart heavy pot, saute sausage, remove with slotted spoon. Add oil to drippings and saute green pepper, garlic, parsley and celery 5 minutes.
2. Add tomatoes with liquid, broth and onions. If you like a real rich tomato flavor, you can add a can of tomato paste at this time. Stir in spices.
3. Add rice which has been washed and rinsed 3 times.
4. Add sausage and cook 30 minutes, covered, over low heat, stirring occasionally.
5. After most liquid has been absorbed by rice, add shrimp and cook until pink.
6. Transfer mixture to an oblong baking dish and bake approximately 15 - 20 minutes at 350 degrees.

Reviews

[Ck2plz]

So good! I am not a fan of Gumbo and this has been the best one I have made. I used a recipe for creole seasoning from Food. I added an extra cup of chicken broth because I was leary there was not enough liquid. The only major change I did was to add Minute Rice around the last 5 minutes of the simmering of the meat combination. My DH loved! Made for PAC Fall 2012.