Shrimp And Sausage Jambalaya

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1/2 lb	227g / 8oz	Sndouille or hot smoked sausage - cut 1/2" slices
1/2 cup	55g / 1.9oz	Sliced celery
1 cup	62g / 2.2oz	Onion - chopped (small)
1 cup	146g / 5.1oz	Green or red pepper - chopped (small)
1		Garlic clove - minced
1 1/3 cups	315ml	Chicken broth
1		Whole peeled tomatoes - (8 oz) - coarsely chopped,
		Undrained
1		Bay leaf
1/4 teaspoon	1.3ml	Tabasco pepper sauce
1/4 teaspoon	1.3ml	Dried oregano leaves
1/4 teaspoon	1.3ml	Dried thyme leaves
1/8 teaspoon	0.6ml	Ground allspice
3/4 cup	120g / 4.2oz	Uncooked rice
1/2 lb	227g / 8oz	Srimp - peeled, deveined,
		And halved lengthwise
		Celery leaves - for garnish

Recipe Instructions

In large heavy saucepot or Dutch oven, heat oil over medium-high heat. Add sausage, celery, onion, green pepper and garlic. Cook 5 minutes or until vegetables are tender; stir frequently.

Stir in broth, tomatoes, bay leaf, Tabasco sauce, oregano, thyme and allspice. Bring to a boil. Reduce heat and simmer uncovered 10 minutes; stir occasionally.

Stir in rice. Cover; simmer 15 minutes. Add shrimp; cover and simmer 5 minutes longer or until rice is tender and shrimp turn pink. Let stand covered 10 minutes. Remove bay leaf. Garnish with celery leaves.

This recipe yields 4 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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