January 15, 2007 Smoked Sausage & Shrimp Jambalaya

Easy Tastebud Delights

Sixteenth Edition (January 15, 2007)

Easy Recipes

45 minutes+

Hi Everyone! I hope everyone is staying warm today. Due to school bus cancellations our oldest son will be home. Here's a perfect meal to chase away the frigid temperatures, if you don't like spicy food, decrease or eliminate the cayenne.

I've tried the Zataran's packages and my guys LOVE them!! This is a recipe similar to the Jambalaya package but with less additives and more natural seasonings! Don't let the number of ingredients intimidate you, it is YUMMY and don't be afraid to substitute different ingredients if you don't have them! We rarely have thyme in our spice cupboard but ALWAYS have oregano.

To cut the cooking time, use cooked, peeled shrimp and only cook to heat through!

Smoked Sausage & Shrimp Jambalaya

2 tbsp. vegetable oil 1 lb. 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 and 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 the oil in a large saucepan over medium heat then add the sausage and cook for 2 minutes. Add the onions, bell peppers, celery then season with the salt and cayenne and saute for 6 to 8 minutes. Add the rice then stir to coat evenly then add the tomatoes with their juices, the garlic, bay leaves, water, thyme and cover and cook over medium heat for about 20 minutes. Season the shrimp with salt and cayenne in a mixing bowl then add to the mixture and cook for 10 more minutes. (Cook until the rice is tender, liquid is absorbed and the shrimp is pink.) Remove from the heat and let it stand for about 5 minutes. Remove the bay leaves and stir in the green onions and serve. Makes 6 servings.

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