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Full Online Book HomeLearning KitchenFishandseafood - Shrimp - Red Jambalaya
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Fishandseafood - Shrimp -  Red Jambalaya Post by :rubyfusion Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1873

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

Fishandseafood - Shrimp - Red Jambalaya

1 stalk celery -- sliced
2 green peppers -- diced
2 jalapeno peppers -- diced
2 onions -- thinly sliced
4 tbsp butter
1/4 lb. bacon – chopped
2 cloves garlic -- minced
1 lb. fat-free smoked turkey sausage -- diced
2 lb. shrimp -- peeled & deveined
1 1/2 tsp. salt
1 tsp. hot pepper sauce -- or more to taste
1 tbsp. garlic pepper sauce -- Tony Chachere's
1/2 tsp chili powder -- to taste
2 tsp. sugar -- or less to taste
1 tsp. onion powder
1 (10 oz.) can beef broth -- pref. homemade
1 (10 oz.) can Ro-Tel tomatoes with diced chiles
2 cups cooked rice (to 3 cups)


In a large pot, fry together the butter and diced bacon. Add and cook celery, green peppers, jalapeno peppers, and onion. Add the garlic and smoked sausage; cook 5 minutes longer.

Add remaining ingredients, except shrimp and rice, cover and cook until flavors have an opportunity to develop.

Right before serving, add shrimp and cook just until they turn pink and become firm. Serve immediately with rice.

Have additional hot sauce to splash on the jamabalaya available on the table and you might want to pop open a beer. This is very good stuff.
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