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Shrimp and Sausage Jambalaya Recipe

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This recipe for Shrimp and Sausage Jambalaya is from The ICRE Family Cookbook, 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 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 hot 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
Directions:
Directions:
Heat oil, medium-high heat, in a large heavy saucepan or Dutch oven. Add sausage, celery, onion, bell pepper, and garlic. Cook 5 min. until vegetables are tender, stirring frequently. Stir in broth, tomatoes, bay leaf, TABASCO® Sauce, oregano, thyme, and allspice. Bring to a boil, reduce and simmer uncovered for 10 min., stirring occasionally. Stir in rice; cover and simmer 15 min. Add shrimp; cover and simmer 5 min. longer until rice is tender and shrimp pink. Let stand, covered, 10 min. Remove bay leaf before serving.
Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
My mom usually makes this for my family. We love it! I could eat this all, every day!

 

 

 

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