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)
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.