Garlic Shrimp Jambalaya

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1/2 lb	227g / 8oz	Andouille sausage - cut in 1/2" pieces
		**or**
		Kielbasa
1		Onion - chopped
1		Red bell pepper - seeded and chopped
1		Green bell pepper - seeded and chopped
2		Garlic - minced
1 cup	237ml	Canned tomatoes - canned, diced w/juice
2 1/2 cups	592ml	Shrimp stock - master recipe
2 teaspoons	10ml	Cajun seasoning
1		Bay leaf
2 cups	320g / 11oz	White rice
1 lb	454g / 16oz	Garlic shrimp - master recipe
		Salt and pepper - to taste
		Tabasco sauce

Recipe Instructions

This is a left-over recipe for use with the garlic shrimp master recipe.

Heat the oil in a large, heavy saucepan over medium-high heat. Add the sausage and saute until it begins to brown, about 5 minutes. Using a slotted spoon, transfer the sausage to paper towels to drain.

Saute the onion and bell peppers in the same saucepan over medium-high heat until they start to soften, about 5 minutes. Add the garlic and stir one minute. Add the tomatoes and stir, 2 minutes. Add the stock, Cajun seasoning and bay leaf. Bring to a boil.

Add the rice; reduce heat, cover and simmer until rice is almost tender, adding more stock (or bottled clam juice) if mixture becomes dry, about 15 minutes.

If using uncooked Garlic Shrimp, add them now. Stir in the reserved sausage. Cover and simmer until the rice is tender and shrimp are cooked through, about 5 minutes.

If using cooked Garlic Shrimp, add them now, uncover and stir just until the shrimp are heated through.

Season to taste with salt and pepper. Spoon into bowls. Pass Tabasco at the table.

Source:
SF Chronicle; Dec. 17, 1997 - WEEKEND COOK

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