Recipe: Shrimp and Sausage Jambalaya

recipelink.com Chat Room Recipe Swap - 2001-02-28
From: Nancy,.SanFran

Shrimp and Sausage Jambalaya
Recipe By : Michael McLaughlin
Serving Size : 6

2 Tablespoons Vegetable Oil
1 1/2 Cups Onion -- Chopped
1/2 Cup Bell Pepper -- Chopped
1/2 Cup Celery -- Chopped
1 Pound Medium Shrimp -- Peeled and deveined
4 bay leaves
1 Pound Smoked Sausage Links (mixed) -- Cut 1/4-in thick
1 Can Chopped Tomatoes with juice -- (14-1/2 oz)
1 Tablespoon Garlic -- Chopped
1 Teaspoon Salt
1/2 Teaspoon Cayenne Pepper
1/4 Teaspoon Fresh Ground Pepper
1/2 Teaspoon Thyme
1 Cup Long Grain Rice
1 Can Condensed Chicken Broth
1 Cup Water

Heat the oil in a large pot over medium heat. Add the onions, bell peppers, and celery and saute for 7 to 8 minutes, or until golden and soft. Add the shrimp and bay leaves and saute until the shrimp turn pink, about 2 minutes. Add the sausage and saute for 2 to 3 minutes.

Add the tomatoes with their juice, the garlic, salt, cayenne, black pepper, water, 1 cup of the canned chicken broth, and the thyme. Cook for about 10 minutes, stirring often.

Add the rice and stir to mix. Cover and cook over low heat for 35 to 40 minutes, or until the rice is tender and the liquid has been absorbed.

Remove from heat and let stand, covered, for about 5 minutes. Remove the bay leaves and serve.