(Shared recipe submitted by Susan Weeks.)
Susan writes: "I came up with this Jambalaya by taking several different recipes and using the parts I liked best of each. This goes over very big at my house!"
- 2 tablespoons oil
- 1 pound andouille, cut into 1/4-inch pieces
- 2 cups chopped onion
- 3/4 cups chopped green pepper
- 3/4 cups chopped celery
- Couple sprigs fresh thyme
- 1 can tomato paste
- 2 cups chicken broth
- 1 can (14.5 ounces) tomatoes
- 1/2 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1 teaspoon salt or to taste
- 1/2 teaspoon cayenne
- Splash Louisiana hot sauce
- 4 to 6 garlic cloves, chopped
- 3 bay leaves
- 1 cup rice (uncooked)
- 1 pound shrimp, peeled and deveined (seasoned with salt and pepper)
Heat oil over medium heat and add sausage. Brown for 2 minutes. Add your trinity (onions, peppers and celery) along with fresh thyme and cook until transparent, approximately 6 minutes. Add tomato paste and brown, stirring constantly so as not to burn, for about 2 minutes. Deglaze pan with chicken broth, being sure mixture is smooth. Add tomatoes with their juice, and seasonings plus bay leaves and garlic. Stir and add rice. Cover and cook for 20 to 25 minutes. Add shrimp and continue cooking for 10 minutes, being sure shrimp doesn't overcook. Turn off heat and let set until serving.
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