Name: Shrimp and Sausage Jambalaya
Ingredients: 2 Tbsp. vegetable oil; 1/2 lb. Andouille or hot smoked sausage, cut into 1/2" slices; 1/2 cup celery, sliced; 1 small onion, chopped; 1 small green or red pepper, chopped; 1 clove garlic, minced; 1 1/4 cup chicken broth; 8 ounce can whole peeled tomatoes, chopped coarsely, undrained; 1 bay leaf; 1/4 teaspoon Tabasco or similar pepper sauce (or to taste); 1/4 teaspoon oregano; 1/4 teaspoon thyme; 1/8 teaspoon ground allspice; 3/4 cup uncooked rice; 1/2 lb. shrimp, peeled, deveined and cut in half lengthwise, and/or; 1/2 lb. chicken breast or thigh, deboned, skin removed, cut into 1" cubes; Celery leaves (for garnish)

Shrimp and Sausage Jambalaya

Ingredients

2 Tbsp. vegetable oil
1/2 lb. Andouille or hot smoked sausage, cut into 1/2" slices
1/2 cup celery, sliced
1 small onion, chopped
1 small green or red pepper, chopped
1 clove garlic, minced
1 1/4 cup chicken broth
8 ounces can whole peeled tomatoes, chopped coarsely, undrained
1 bay leaf
1/4 teaspoon Tabasco or similar pepper sauce (or to taste)
1/4 teaspoon oregano
1/4 teaspoon thyme
1/8 teaspoon ground allspice
3/4 cup uncooked rice
1/2 lb. shrimp, peeled, deveined and cut in half lengthwise, and/or
1/2 lb. chicken breast or thigh, deboned, skin removed, cut into 1" cubes
Celery leaves (for garnish)

Instructions

In a large, heavy saucepan or Dutch oven, heat oil over medium-high heat, Add sausage, celery, onion, green pepper, and garlic. Cook 5 minutes or till vegetables are tender, stirring frequently. Stir in broth, tomatoes, chicken (if you are using chicken), bay leaf, Tabasco, and spices. Bring to a boil. Reduce heat and simmer uncovered 10 minutes, stirring occasionally. Stir in rice. Cover, simmer 15 minutes. Add shrimp (if used) and sausage; cover and simmer 5 minutes till rice is tender and shrimp turn pink. Let stand covered 10 minutes. Remove bay leaf. Garnish on serving dishes with celery leaves.