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Shrimp and Sausage Jambalaya
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 oz can whole peeled tomatoes, chopped coarsely, undrained
1 bay leaf
1/4 tsp. Tabasco or similar pepper sauce (or to taste)
1/4 tsp. oregano
1/4 tsp. thyme
1/8 tsp. 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)
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.
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Jambalaya 24