"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp and Sausage Jambalaya Recipe

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This recipe for Shrimp and Sausage Jambalaya, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Little
Added: Monday, April 27, 2009


1 cup coarse chopped yellow onion
2 medium garlic cloves, peeled and minced
1 cup chopped sweet green pepper
3/4 cup finely diced celery
4 tbsp. bacon drippings
3 tsp. minced parsley
1 lb. smoked sausage or polska kielbasa, sliced
1 large bay leaf, crumbled
1/2 tsp. crumbled leaf thyme
1/4 tsp. cayenne pepper
1 1/2 tsp. salt (or to taste)
1 28 oz can tomatoes
1 8 oz can tomato sauce
1 3/4 c. cold water
1 3/4 c. uncooked rice
1 1/2 lb. medium shrimp, raw, shelled, deveined

Saute onion, garlic, green pepper and celery in bacon drippings in large kettle for 8-10 minutes until they are limp and golden. Add the parsley, sausage, bay leaf, thyme and cayenne pepper. Saute, stirring often, for 5-6 minutes. Add the salt, tomatoes and their juice, tomato sauce and water. Simmer uncovered, for 5 minutes, breaking up any large clumps of tomatoes. Adjust the burner heat so mixture simmers gently. Stir in the rice, cover the kettle, and boil the rice for 40 minutes. Add the shrimp, tossing the mixture lightly to distribute evenly. Cover the kettle and simmer for 15-20 minutes longer, until the shrimp are cooked through, the rice is done, and almost all of the liquid has been absorbed. Taste the jambalaya and add the cayenne peer and salt, if needed.

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