Ingredients: |
Ingredients: 1 pound Italian sausage links (mild)
1Tbsp olive oil
2lbs of uncooked medium shrimp(50 to 60 count),peeled, deveined & tails removed
4Tbsp butter(1/2 stick),2Tbsp olive oil & 2tsp garlic powder
2 cups chopped onion
2 cups chopped bell pepper(1/2 inch dice)
2 cups chopped celery
4 cloves minced garlic
2 cans(14 1/2 ounce) diced tomatoes with garlic and onion undrained
2 cups of water
1tsp thyme
1Tbsp Old Bay seasoning
3 cups cooked rice
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Directions: |
Directions:In a skillet heat the Tbsp. of olive oil and pan fry the sausage. Let cool and cut into bite size pieces and set aside in the refrigerator.
In a 6 quart sauce pan, bring the butter, olive oil & garlic to a simmer and add the shrimp. Cook the shrimp until pink. Don't over cook the shrimp. Remove the shrimp with a slotted spoon and set aside in the refrigerator.
Now sauté the onions, bell pepper, celery and garlic in the butter/olive oil &garlic mix in the sauce pan until tender Add the diced tomatoes, water, thyme & Old Bay Seasoning and bring to a boil. Reduce the heat, cover , and simmer for 10 minutes. Stir in the rice, sausage and shrimp and heat through.
Serve in soup bowls with a side of garlic toast or crusty bread.
Note: A) pork sausage links can be subbed for the Italian sausage.
B) The sausage can be cooked on a barbecue grill rather than pan fry.
C) For added flavor, put the shrimp tail shells in a microwave safe dish with 2 1/4 cups of water. Boil in the microwave until the tails get red. Strain and use the broth instead of the 2 cups of water
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This recipe for Jambalaya is from