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Shrimp and Sausage Jambalya


Hello all and welcome back to Food~Flavor~Fun.  A place to find great recipes for food with lots of flavor.  Real food for real people to share with family, friends in order share, have fun and enjoy life.  Why?  Because eating is one of life’s greatest pleasures.

This is a catch-up post that should have come out on Thursday.  It was just one of those weeks.  I actually made this dish Thursday night.  It turned out great and the family loved it.  They all said this one was a keeper.  Give it a try at your house some time.  And guys, impress that girlfriend or shock you wife by fixing this for them.  Loads of flavor.   You can make spicy or not.  Just adjust the cayenne pepper to control the heat.  If you really want to bump it up a little, toss in several drops of Tabasco.

Shrimp and Sausage Jambalaya

  • 2 tablespoons olive oil
  • 1 lb. smoked sausage, cut in cross sections about 1/4 inch thick
  • 1/2 lb. chorizo or andouille sausage
  • 3/4 cup diced bell pepper
  • 3/4 cup chopped celery
  • salt and cayenne to taste
  • 1 cup long grain white rice
  • 1 (14 1/2 oz.) can chopped tomatoes with juice
  • 1 tablespoon chopped garlic
  • 1 1/2 cups water
  • 1/2 cup white wine
  • 4 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 lb. medium shrimp, peeled and deveined
  • 1/4 cup chopped green onions
Heat the oil in a large saucepan or dutch oven over medium heat.  Add all the sausage and cook 2 minutes.  Add onions, bell pepper and celery.  Season with salt and cayenne to taste and saute for 6 to 8 minutes until veggies are wilted and soft.  Add the rice and stir to coat evenly.  Add the tomatoes with the juice, garlic, bay leaves, thyme, water and wine.  Cover and cook over medium heat for about 20 minutes.  Season the shrimp with salt and cayenne in a bowl stirring to coat evenly.  Add the shrimp and cook another 10 minutes.  Turn the heat down and continue to simmer until rice is tender, liquid is absorbed and the shrimp are pink.  Remove from heat ans let stand covered for 5 minutes.  Remove the bay leaves.  Stir in the green onions and serve.  Enjoy!
Categories : Main Courses

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