Jambalaya with Shrimp & Andouille Sausage
Ingredients
- 2 tbsp vegetable oil
- 16 large shrimp peeled, deveined
- 1 ½ cup andouille sausage
- 1 ½ cup yellow onion chopped
- 1 cup celery chopped
- 1 tbsp garlic minced
- 1 cup green bell pepper chopped
- 1 ½ cup stewed tomatoes or 1 - 14 oz can
- 3 bay leaves
- ½ tsp cayenne
- ¼ tsp thyme
- S & P to taste
- 1 cup long grain white rice
- 2 cup chicken broth or fish
- ½ cup green onions chopped
Instructions
- In a large cast iron dutch oven, heat oil over medium heat.
- Saute onion, celery, green pepper and garlic until softened.
- Add andouille and cook for 3-4 minutes.
- Add stewed tomatoes, bay leaves, cayenne, thyme and S & P and cook for 3-4 minutes.
- Add shrimp and cook for 2 minutes.
- Add rice and chicken broth, cover and cook on medium low until liquid is absorbed about 20 - 25 minutes.
- Garnish with green onions.