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Delishar

Shrimp and Sausage Jambalaya

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Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1-1/2 cups rice rinsed
  • 2-3 smoked sausages I used hot & spicy smoked sausages
  • 1/3 cup bacon bits
  • 1 small yellow onion diced
  • 1 med carrot diced
  • 1/2 cup diced celery
  • 1/2 green pepper diced
  • 1 large tomato seeded and diced
  • 3-4 cloves garlic minced
  • 1/4 tsp cayenne or to taste
  • 1/3 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1-1/2 tbsp tomato paste
  • 3 cups chicken stock
  • 1 bay leaf
  • 4 dashes of tobasco sauce or to taste
  • Salt and pepper to taste
  • 1/4 cup spring onion chopped & divided
  • 1/4 cup parsley chopped
  • 2 tbsp lemon juice
  • 10 large shrimps cleaned and shelled
  • 1 tbsp oil
  • 1 tbsp butter

Method
 

  1. Using a heavy bottom pot on med high heat, add oil.
  2. Add bacon bits and cook for a min, then add sausages and slightly brown it.
  3. Transfer it to a bowl and set aside.
  4. In the same pot, melt butter on med high heat.
  5. Add celery, carrot, onion, and green pepper.
  6. Saute until softened and onion translucent, then add garlic oregano, thyme, cayenne, tomato paste, and tomato.
  7. Saute till combined then add chicken stock, and bring to a boil.
  8. Lower heat to simmer, and add rice, salt, and pepper, and tobasco sauce. Give it a stir.
  9. Then add bacon, sausages, and bay leaf.
  10. Bring back up to a boil, then lower heat to low.
  11. Cover and allow to simmer for 20 minutes.
  12. After 20 minutes, remove from heat.
  13. Stir in shrimps, lemon juice, spring onions, and parsley.
  14. Cover and allow the steam to cook shrimp for 15 minutes.
  15. Garnish with remaining spring onions before serving.

Notes

Adapted from foodnetwork.com