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"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

Sausage & Shrimp Jambalaya Recipe

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This recipe for Sausage & Shrimp Jambalaya is from Jenny's Food Ideas, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons butter
8 ounces andouille sausage, cut into 1/4-inch slices
2 tablespoons ground paprika
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1 bay leaf
1 teaspoon salt
1/2 cup diced tomatoes
1 large green bell pepper, diced
2 stalks celery, sliced 1/4 inch thick
1 cup uncooked brown rice
3 cups chicken stock
1 pound large shrimp, peeled and deveined
salt and pepper, to taste
4 green onions, sliced thin
Directions:
Directions:
Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
Stir in paprika, cumin and cayenne; cook for 1 minute.
Stir in tomatoes, onions, celery, green pepper, salt, and bay leaf.
Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for 45 minutes, or until the rice is just tender.
Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and pepper to taste. Serve garnished with green onion.

 

 

 

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