Cooking Index - Cooking Recipes & IdeasShrimp And Sausage Jambalaya Recipe - Cooking Index

Shrimp And Sausage Jambalaya

Type: Fish, Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlVegetable oil
1/2 lb 227g / 8ozSndouille or hot smoked sausage - cut 1/2" slices
1/2 cup 55g / 1.9ozSliced celery
1 cup 62g / 2.2ozOnion - chopped (small)
1 cup 146g / 5.1ozGreen or red pepper - chopped (small)
1   Garlic clove - minced
1 1/3 cups 315mlChicken broth
1   Whole peeled tomatoes - (8 oz) - coarsely chopped,
  Undrained
1   Bay leaf
1/4 teaspoon 1.3mlTabasco pepper sauce
1/4 teaspoon 1.3mlDried oregano leaves
1/4 teaspoon 1.3mlDried thyme leaves
1/8 teaspoon 0.6mlGround allspice
3/4 cup 120g / 4.2ozUncooked rice
1/2 lb 227g / 8ozSrimp - peeled, deveined,
  And halved lengthwise
  Celery leaves - for garnish

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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