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| Name: | Shrimp & Sausage Jambalaya | Contributor: | Mark Morrissey |
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| Description: | Shrimp & Sausage Jambalaya | Posted: | 2008-01-01 |
| Key words: | cajun seafood | Category: | Main Dishes |
| ID: | 853 | Updated: | 2008-01-01 15:46:59 |
| Ingredients: | 3 lbs. Shrimp (50 ct. size is good) Peeled and cleaned
1 lb. Andouille Sausage 2 tbsp oil 1 tbsp butter 1 large onion, chopped 1 large bell pepper, chopped 1/2 cup finely chopped celery 1 14.5 oz. can Rotel tomatoes 3 cloves garlic, chopped 1/4 cup chopped fresh parsley 2 cups chicken stock or water 1/2 cup chopped green onions 2 bay leaves 1 tsp. thyme 1 tsp basil 1/2 tsp cayenne pepper 1 tsp salt 1/2 tsp chili powder 1-1/2 cup long grain rice |
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| Preparation: | Slice the sausage and saut? in the oil and butter over low for about 5
minutes or until the sausage starts to brown. Add the onions, green peppers, celery and garlic and saut? until tender. Stir in the seasonings, rice, tomatoes and water. Add the shrimp and bring to a boil. Reduce the heat and cover. Cook over low for about 25 minutes. About 5 minutes before the jambalaya is finished, add the green onions and parsley. Cook until the rice is done. Remove the bay leaves before serving. |
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| Notes: | This was posted in one of my cigar forums. Several people have made
it and rave about it. The original pster said: This is an old family recipe and that means the measurements on the seasonings are approximate since we usually don't measure things like cayenne pepper. We generally season until it smells and taste right. Also, this is a "Red" jambalaya (from the tomatoes) which we only do when it has shrimp or other seafood in it. |
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