Shrimp & Sausage Jambalaya
From icecreamuffin 13 years agoIngredients
- 1 lb large shrimp (thawed), peeled, deveined, tails removed & chopped shopping list
- 1 andouille sausage, chopped shopping list
- 1 cup long-grain rice shopping list
- 1/4 cup wild rice shopping list
- 4 cups chicken stock shopping list
- 1/2 green bell pepper, diced shopping list
- 1/4 red bell pepper, diced shopping list
- 2 celery stocks, diced shopping list
- 2 cups grape tomatoes, diced shopping list
- 1 medium yellow onion, diced shopping list
- 2 garlic cloves, minced shopping list
- 1 tbsp tomato paste shopping list
- 1 tbsp worcestershire sauce shopping list
- 3 tbsp paprika shopping list
- 1 tbsp: salt, freshly ground black pepper, dried oregano, dried thyme, cayenne pepper, garlic powder shopping list
- 2 bay leaves shopping list
- a few sprigs fresh thyme shopping list
- olive oil shopping list
How to make it
- In a dutch oven, heat olive oil. Add onion, bell peppers, celery and garlic. When onion becomes translucent, add tomatoes, tomato paste, & worcestershire sauce. Add the rice and mix well. Stir in the chicken stock and bring to a simmer. Add bay leaves & thyme, and cover for about 30 minutes, or until rice is soft.
- Put shrimp and sausage in a large bowl, and coat evenly with all of the seasonings. Heat olive oil a heavy-bottomed pan, and brown the meat until done (about 5 minutes).
- Stir the shrimp and sausage into the rice, making sure to include any remaining juices in the pan. Remove bay leaf and thyme before serving. Add more salt & pepper if necessary, and serve hot.
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