Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Cajun >> Jambalaya 24

Print this Recipe    Jambalaya 24

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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.