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Shrimp and Sausage Jambalaya
2 tb Vegetable oil
1/2 lb Andouille or hot smoked sausage; cut in 1/2" slices
1/2 c Sliced celery
1 sm Onion; chopped
1 sm Green or red pepper; chopped
1 Clove garlic; minced
1 1/3 c Chicken broth
8 oz Whole peeled tomatoes; coarsely chopped, undrained
1 Bay leaf
1/4 ts TABASCO pepper sauce
1/4 ts Dried oregano leaves
1/4 ts Dried thyme leaves
1/8 ts Ground allspice
3/4 c Uncooked rice
1/2 lb Shrimp; peeled, deveined, cut in half lengthwise
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.
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