Cajun Jambalaya
Ingredients
| 1 and 1/2 lbs of medium shrimp, peeled and deveined | ||
| 1/2 lb of Andouille or Kielbasa sausage | ||
| 2 tbs olive oil | ||
| 1/3 cup green pepper, chopped | ||
| 2 cloves garlic, minced | ||
| 1/2 cup chopped onion | ||
| 1/2 cup parsley, chopped | ||
| 1/2 cup celery, chopped | ||
| 1 16 oz can of tomatoes | ||
| 1 cup chicken stock | ||
| 1/2 cup chopped scallions | ||
| 1 tsp thyme | ||
| 1 bay leaf | ||
| 1 tsp oregano | ||
| 1 tsp chili powder | ||
| 1/2 tsp ground cloves | ||
| 1 tsp cayenne pepper | ||
| 1 cup rice, uncooked |
This is a Cajun version of Jambalaya.
- Cut sausage into 1/4 slices and saute in the bottom of a large sauce pan.
- Remove from pan and reserve.
- Add olive oil to sausage drippings and saute green pepper, garlic, onion, parsley and celery for 5 minutes.
- Add tomatoes, chicken stock, scallions, seasonings, rice and sausage.
- Cover and let cook for 30 minutes.
- Add shrimp and stir until it turns pink.
- Transfer to oven and bake at 350 degrees for about 20 to 25 minutes.
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