Bayou Shrimp and Sausage Jambalaya

This jambalaya is a Louisiana classic. Serve with cornbread, and you have a feast!

Recipe Ingredients:

• 2 tablespoons Vegetable oil
• ½ pounds Andouille or hot smoked sausage; cut in 1/2" slices
• ½ cup Sliced celery
• 1 small Onion; chopped
• 1 small Green or red pepper; chopped
• 1 Clove garlic; minced
• 1⅓ cup Chicken broth
• 8 ounces Whole peeled tomatoes; coarsely chopped, undrained
• 1 Bay leaf
• ¼ teaspoon TABASCO pepper sauce
• ¼ teaspoon Dried oregano leaves
• ¼ teaspoon Dried thyme leaves
• ⅛ teaspoon Ground allspice
• ¾ cup Uncooked rice
• ½ pounds Shrimp; peeled, deveined, cut in half lengthwise

Directions:

1. Heat oil over medium-high heat in a large Dutch oven or heavy saucepan. Add sausage, celery, onion, green pepper and garlic. Cook 5 minutes or until vegetables are tender; stirring frequently.
2. 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.
3. 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.

Serves 4.