Shrimp and Sausage Jambalaya
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: < 30 minutes
Ingredients:
2 1/2 cups chicken stock
3 tablespoons vegetable oil
1 medium onion
2 stalks celery
1 green bell pepper
1 pound pork sausage
1 clove garlic
1 tablespoon red pepper
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 bay leaf
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon ground sage
1 1/2 cup rice
1 can (14.5 ounce size) diced tomatoes
10 ounces fresh shrimp, peeled and deveined
Directions:
Bring chicken stock to a boil in a medium saucepan, then reduce to a simmer to keep hot.
Meanwhile, heat oil in a large, heavy pot over medium heat. Dice onion, celery and pepper and add to the oil. Stir and cook for about 3 minutes until they have begun to soften.
Cut sausage into 1 inch pieces. Add sausage to onion, celery, and pepper and continue cooking. Mince garlic and add to sausage along with red pepper, cayenne, oregano, bay leaf, pepper, salt and sage. Stir and continue cooking at least two minutes more until sausage is mostly browned.
Add rice and stir to combine allowing to soak up oil and toast slightly for about two minutes. Add tomatoes with their juices and boiling chicken stock. Stir all to combine.
Cover with a lid and bring to a boil. Reduce to a simmer and cook for about 12 minutes.
Add shrimp and stir to combine. Cover again with a lid and cook another 3 minutes.
Stir, check for seasoning and doneness of rice. Liquid should be mostly absorbed leaving a thick sauce and shrimp should be cooked through.
Serve.
Recipe Location: https://www.cdkitchen.com/recipes/recs/307/Shrimp-and-Sausage-Jambalaya122507.shtml
Recipe ID: 93380
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