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Full Online Book HomeLearning KitchenFishandseafood - Shrimp And Sausage Jambalaya
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Fishandseafood - Shrimp And Sausage Jambalaya Post by :eforinfo Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2074

Click below to download : Fishandseafood - Shrimp And Sausage Jambalaya (Format : PDF)

Fishandseafood - Shrimp And Sausage Jambalaya

2 tbsp vegetable oil
1 lb andouille, chorizo, or other smoked sausage, cut crosswise into 1/4-inch slices
2 cups chopped onions
3/4 cup chopped bell peppers
3/4 cup chopped celery
salt + cayenne to taste
1 cup long-grain white rice
1 can (14 1/2 ounces) whole tomatoes, chopped, with juice
1 tbsp chopped garlic
2 cups water
4 bay leaves
1/4 tsp dried thyme
1 lb medium shrimp, peeled and deveined
1/4 cup chopped green onions


Heat oil in a large saucepan or an large cast iron Dutch oven over medium heat. Add sausage and cook for 2 minutes. Add onions, bell peppers, and celery. Season with salt and cayenne to taste and saute for 6 to 8 minutes or until golden, wilted and soft.

Add rice and stir to coat evenly. Add tomatoes with their juices, garlic, bay leaves and water, thyme. Cover and cook over medium heat for about 20 minutes.

Season shrimp with salt and cayenne in a mixing bowl. Add to mixture and cook for 10 more minutes.

Cook until rice is tender, liquid is absorbed and shrimp is pink. Remove from heat and let stand, covered for about 5 minutes. Remove bay leaves. Stir in green onions and serve.

Makes 6 servings
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