Side Pannel
Andouille Jambalaya
Ingredients List
- 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
Directions
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.
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.
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