Shrimp and Sausage Jambalaya Recipe 1 lb. andouille sausage, split and cut into ¼ moons. 1/2 lb. sliced bacon, cut into pieces 2 med onions, chopped 2 large stocks celery, split and julienned 2 cloves garlic, minced 2 bay leaves 1/2 cup chopped fresh parsley 1/4 tsp. oregano 1/4 tsp. thyme 1/8 tsp. cayenne or to taste 1 15 oz. can of diced tomatoes 1 lb. shelled shrimp (51/60 count) 2 tsp. creole spices 1 1/4 cup long grain brown rice 2 cups chicken stock Preparation Prepare the long grain brown rice as you normally do. I use a 10 in. covered skillet. Add rice and chicken stock then bring to a boil for three minutes, reduce heat to low and cover for 50 min. Turn off heat and after 10 min, remove the cover and fluff with a fork. Prepare shrimp with shrimp and crab boil. Cool and season in a plastic bag with 2 tsp. creole spices. Fry bacon crisp over medium-high heat. When bacon is about half cooked to crisp, add sausage and stir frequently. When bacon is crisp, add onions, garlic and seasonings. Continue to stir and cook until onion is golden. Add the diced tomatoes with juice, rice, and bring to a boil, then reduce heat to low. Add shrimp, celery, and parsley, mix well, and continue cooking uncovered for 15 min. to allow mixture to dry and heat thru the shrimp. Remove bay leaves before serving.
Posted on: Thu, 06 Nov 2014 00:39:39 +0000
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