Shrimp and Sausage Jambalaya
Ingredients
- 2 tablespoons vegetable oil
- 1/2 pound andouille or other smoked sausage, cut into 1/2-inch slices
- 1/2 cup sliced celery
- 1 small onion, chopped
- 1 small red or green bell pepper, chopped
- 1 clove garlic, minced
- 1 3/4 cups chicken broth
- 1 cup diced fresh or canned tomatoes
- 1 bay leaf
- 1 teaspoon Original TABASCO® brand Pepper Sauce
- 1/4 teaspoon dried oregano leaves
- 1/4 teaspoon dried thyme leaves
- 1/8 teaspoon ground allspice
- 3/4 cup uncooked rice
- 1/2 pound shrimp, peeled, deveined and cut in half lengthwise
Preparation
Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Add sausage, celery, onion, bell pepper, and garlic. Cook 5 minutes or until vegetables are tender, stirring frequently.
Stir in broth, tomatoes, bay leaf, TABASCO® Sauce, oregano, thyme, and allspice. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes, stirring occasionally. Stir in rice; cover and 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 before serving.
Makes 4 servings.
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