Name: Shrimp and Sausage Jambalaya
Ingredients: 2 tb Vegetable oil; 1/2 lb Andouille or hot smoked sausage; cut in 1/2" slices; 1/2 c Sliced celery; 1 sm Onion; chopped; 1 sm Green or red pepper; chopped; 1 Clove garlic; minced; 1 1/3 c Chicken broth; 8 oz Whole peeled tomatoes; coarsely chopped, undrained; 1 Bay leaf; 1/4 ts TABASCO pepper sauce; 1/4 ts Dried oregano leaves; 1/4 ts Dried thyme leaves; 1/8 ts Ground allspice; 3/4 c Uncooked rice; 1/2 lb Shrimp; peeled, deveined, cut in half lengthwise; Celery leaves

To most people, the gifts we enjoy are more important than the Giver of the gifts. Some might be grateful for their many blessings. But how many are expressing that gratitude to God? How many are metaphorically falling at His feet and glorifying Him with a genuine and enthusiastic heart? Many are thankful, but how many prioritize their thankfulness to God? How often do blessings actually lead people away from God because they want something from God and do not see God in the something?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Dutch	Tabasco	4	Servings

INGREDIENTS

2	tb	Vegetable oil
1/2	lb	Andouille or hot smoked sausage; cut in 1/2" slices
1/2	c	Sliced celery
1	sm	Onion; chopped
1	sm	Green or red pepper; chopped
1		Clove garlic; minced
1 1/3	c	Chicken broth
8	oz	Whole peeled tomatoes; coarsely chopped, undrained
1		Bay leaf
1/4	ts	TABASCO pepper sauce
1/4	ts	Dried oregano leaves
1/4	ts	Dried thyme leaves
1/8	ts	Ground allspice
3/4	c	Uncooked rice
1/2	lb	Shrimp; peeled, deveined, cut in half lengthwise
		Celery leaves

INSTRUCTIONS

In large heavy saucepot or Dutch oven, heat oil over medium-high heat. Add
sausage, celery, onion, green pepper and garlic. Cook 5 minutes or until
vegetables are tender; stir frequently.
Stir in broth, tomatoes, bay leaf, TABASCO sauce, oregano, thyme and
allspice. Bring to a boil. Reduce heat and simmer uncovered 10 minutes;
stir occasionally. Stir in rice. Cover; simmer 15 minutes. Add shrimp;
cover and simmer 5 minutes longer or until rice is tender and shrimp turn
pink. Let stand covered 10 minutes. Remove bay leaf. Garnish with celery
leaves.
Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 16, 1998

A Message from our Provider:

“Jesus: he understands”