Shrimp and Sausage Jambalaya 2 tablespoons vegetable oil 1/2 pound andouille or other smoked sausage, cut into 1/2-inch slices 1/2 cup sliced celery 1 small onion, chopped 1 small red or green bell pepper, chopped 1 clove garlic, minced 1 3/4 cups chicken broth 1 cup diced fresh or canned tomatoes 1 bay leaf 1 teaspoon Pepper Sauce 1/4 teaspoon dried oregano leaves 1/4 teaspoon dried thyme leaves 1/8 teaspoon ground allspice 3/4 cup uncooked rice 1/2 pound shrimp, peeled, deveined and cut in half lengthwise
Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Add sausage, celery, onion, bell pepper, and garlic. Cook 5 minutes or until vegetables are tender, stirring frequently. Stir in broth, tomatoes, bay leaf, hot sauce, oregano, thyme, and allspice. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes, stirring occasionally. Stir in rice; cover and 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 before serving. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
