Recipe: Jambalaya (using shrimp and smoked sausage)

JAMBALAYA

1/3 cup vegetable oil
1 large onion, chopped
3 garlic cloves, chopped
2 celery ribs, chopped
1 green bell pepper chopped
2 lb shrimp, peeled, deveined
1 lb smoked sausage, 1/2-inch cubes
2 cups uncooked rice
2 cups chicken broth
1 cup (14 oz) tomatoes
1 tsp ground cayenne pepper
1/2 tsp crushed dried thyme
1 bay leaf
Salt, to taste
1 tbsp fresh chopped fresh parsley

Heat oil in large saucepan (cast iron pot preferred). Saute onion, garlic, celery and green pepper over medium-high heat about 5 minutes, or until vegetables are tender.

Add shrimp and sausage; cook for 10 minutes.

Add rice, broth, tomatoes with liquid, cayenne, thyme, bay leaf and salt. Cover pan and bring liquids to a boil. Reduce heat until liquids are simmering; cook covered about 40 minutes or until liquid is absorbed and rice is tender. About 5 minutes before dish is done, stir in parsley.

Makes 6 servings
Adapted from source: Tessie Patterson, food editor of the former Houston Home and Garden Magazine, 1990's