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Shrimp and Sausage jambalaya - and turkey (chicken) Recipe

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This recipe for Shrimp and Sausage jambalaya - and turkey (chicken) is from The Cookbook Legacy, 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:  
1 lb smoked sausage
3 tbsp olive oil
2/3 c chopped green pepper
2 cloves garlic, minced
3/4 c chopped fresh parsley
1 c chopped celery
1 1/2 tsp thyme
1 26 oz can diced tomatoes - rinse can with 2-3 oz water
1 can (14 oz) chicken broth - add 2 more oz water
2 bay leaves
2 tsp oregano
1 tbsp Tony Chachere's creole seasoning
1/4 tsp cayenne pepper
1/4 tsp freshly ground pepper
2 c raw long grain rice, washed
1 lb medum raw shrimp, peeled and deveined
1 c (plus) cooked turkey or chicken *

*you can eliminate the turkey or chicken and add more shrimp
Directions:
Directions:
In a 4 qt heavy pot, saute sausage until firm and remove with slotted spoon. Add olive oil to drippings and saute green pepper, garlic, parsley and celery for 5 minutes. Add tomatoes, tomato liquid, chicken broth and green onion to the pot. Stir in all the spices. Add the rice which has been washed and rinsed three times. Add the sausage, precooked chicken or turkey and cook for 25-30 minutes, covered, over low heat. Stir occasionally so that rice does not stick. After most of the liquid has been absorbed by the rice, add the shrimp and cook until they turn pink. Transfer mixture to an oblong casserole dish, and bake at 350º for approximately 25 minutes.

 

 

 

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