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Shrimp & Sausage Jambalaya Recipe

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

Nila Maxwell


2 med sweet onions, small diced
2 Tbsp. olive oil
1 - 14.5 oz can diced tomatoes
1 - 10.75 oz can tomato puree
Large can chicken broth, 49.5 oz
4 C. fresh okra, sliced ¼ inch thick
2 bay leaves
1 1/2 lb precooked smoked sausage, cut into ½ inch thick round slices
½ C water
½ C cider vinegar
1 Tbsp. Old Bay Spice, more or less to your taste.
1 tsp. salt, more or less to your taste
1 lb shrimp with shells

Sauté onions in olive oil in a 4 quart stock pot.

Add next six ingredients to stock pot. Bring to a boil. Reduce heat and simmer until okra is tender:

In 1.5 quart pot, add and bring to a boil water and next three ingredients.

While water is coming to a boil, shell and de-vein shrimp.

Add shrimp to pot of seasoned water. Cover pot and simmer about 3- 5 minutes. Shrimp will be totally pink and white

Remove bay leaves from tomato mixture before adding shrimp.

When okra is tender, add undrained shrimp to tomato mixture. Simmer for a few minutes.

Serve over yellow rice.

Number Of Servings:
Number Of Servings:
Makes 3 quarts




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