Jambalaya

JAMBALAYA

From Mitch

INGREDIENTS

1 Tbsp

Butter

1 Tbsp

Minced garlic

1 tsp

Fresh ground pepper

2 Tbsp

Olive oil

1 tsp

Dried oregano

1

Bay leaf

1 tsp

Paprika

1/2 tsp

Dried thyme

3/4 cup

Water

6

Spicy (or not spicy) chicken sausages, sliced.

1 cup

Onion, chopped

1 cup

Uncooked white rice

1/2 tsp

Onion powder

2 cups

Low sodium chicken broth

1 cup

Red bell pepper, chopped

1 Tbsp

Tomato paste

1/2 tsp

Hot pepper sauce

3 Tbsp

Worcestershire sauce

12 oz can

Diced fire roasted tomatoes, undrained

1/2 lb

Peeled and de-veined medium shrimp

Salt to taste

DIRECTIONS

Heat butter in a large skillet on medium-high heat. Add in uncooked shrimp; sauté until heated through and starts to curl up. Be careful not to overcook the shrimp. Remove from skillet and set aside.

Add 1 tablespoon olive oil to the hot skillet and add sliced chicken sausage; sauté until heated through and browned just a bit. Remove from skillet and set aside.

Add 1 tablespoon olive oil and 1 tablespoon of chicken broth to the hot skillet. Add chopped onion, chopped bell pepper, and minced garlic; sauté 5 minutes or until vegetables are tender.

Add cooked sausage back in; add rice and all of the dry seasonings; cook 2 minutes. Add rest of broth, bay leaf, water, tomato paste, hot pepper sauce, Worcestershire sauce, and diced tomatoes; bring to a boil. Cover reduce heat, and simmer 20 to 25 minutes until rice is tender. Add shrimp and sauté for 1 more minute. Let stand 5 minutes. Discard bay leaf. Sir in parsley.

NEWSLETTER

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