Name: Andouille Jambalaya
Ingredients: 2 tb Vegetable oil; 2 lg Onions; chopped, divided; 3/4 lb Andouille sausage; thinly sliced; 1 md Green bell pepper; cored, seeded and coarsely chopped; 1 Celery rib; chopped; 2 Garlic cloves; minced; 1 c Long-grain white rice; 1 cn (14 1/2-ounce) crushed tomatoes in puree; 2 ts Dried oregano leaves; 1 ts Tabasco sauce; 1/2 ts Dried thyme leaves; 1/2 ts Cayenne pepper; 1 Bay leaf; 2 c Chicken broth; 1 lb Medium shrimp; peeled and deveined

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats	Cajun	Ethnic, Cajun	6	Servings

INGREDIENTS

2	tb	Vegetable oil
2	lg	Onions; chopped, divided
3/4	lb	Andouille sausage; thinly sliced
1	md	Green bell pepper; cored, seeded and coarsely chopped
1		Celery rib; chopped
2		Garlic cloves; minced
1	c	Long-grain white rice
1	cn	(14 1/2-ounce) crushed tomatoes in puree
2	ts	Dried oregano leaves
1	ts	Tabasco sauce
1/2	ts	Dried thyme leaves
1/2	ts	Cayenne pepper
1		Bay leaf
2	c	Chicken broth
1	lb	Medium shrimp; peeled and deveined

INSTRUCTIONS

Heat the oil in a heavy-bottomed 2-quart saucepan over medium heat. Add
half the onions and cook, uncovered, stirring occasionally, until the
onions are caramelized but do not burn, about 5 to 10 minutes. Add the
remaining onions, the sausage, green pepper, celery and garlic. Cook,
stirring frequently, for 5 minutes. Add the rice and stir to coat with oil.
Add the tomatoes, oregano, Tabasco sauce, thyme, cayenne, bay leaf and
chicken broth. Bring to a boil over high heat, cover, reduce the heat and
cook until liquid is absorbed and rice is tender, about 25 minutes. Add the
shrimp, cover and cook an additional 5 minutes over low heat, or until the
shrimp are pink. Taste and adjust seasoning.
Recipe by: The Hartford Courant
Posted to MC-Recipe Digest V1 #781 by John Snell, jws@teleport.com on

A Message from our Provider:

“Most people want to serve God, but only in an advisory position.”