Andouille Jambalaya
- 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
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.
Recipe by: The Hartford Courant
Posted to MC-Recipe Digest V1 #781 by John Snell, jws@teleport.com on
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.
Recipe by: The Hartford Courant
Posted to MC-Recipe Digest V1 #781 by John Snell, jws@teleport.com on
