Creole Shrimp and Sausage Jambalaya Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pounds shrimp
2 tablespoons oil
1 pound smoked sausage cut into 1/4" rounds
1 medium onion, chopped
1 bunch green onions, white and green parts divided, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 stalks celery, chopped
4 garlic cloves, minced
4 large fresh ripe tomatoes or 1 14.5 oz can whole roma tomatoes, chopped with juice
1 teaspoon Italian seasoning
Salt, freshly ground black pepper and creole seasoning to taste
2 cups long grain rice
1/4 cup chopped flat leaf parsley
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Directions: |
Directions:Peel and de-vein shrimp, reserving peelings and heads. Refrigerate shrimp. Place peelings and heads and 4 cups water in a medium saucepan. Bring to a boil, cover and reduce heat to low. Simmer for 30 minutes. Strain and reserve stock.
In a large heavy pot, heat oil and cook sausage pieces turning until brown. Remove to plate.
Add white onions to pot and saute until caramelized. Add peppers and celery and saute over low heat for 10 minutes. Add garlic and saute a minute more. Add tomatoes and seasonings. Return sausage to pot and bring to a boil. Reduce heat, stirring, cover and simmer for 15 minutes. Add shrimp and cook for 5 more minutes. Remove from heat.
Meanwhile, measure shrimp stock and place in a medium saucepan with enough water to make 4 cups. Bring to a boil, add a light sprinkling of sale and add rice. Cover and reduce heat to low. Cook for 20 minutes or until rice in done.
Fold in the rice, green onion tops and parsley into shrimp sausage mixture. |
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Number Of
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Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:45 minutes |
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