shrimp and sausage jambalaya

[JaCK2U2]

4 TB oil
1 lb shelled med. shrimp
2.5 lb sausage
2 lg garlic cloves, minced
3 lg celery stalks, diced
2 bell peppers, diced
2 large onions, diced
3 cups long grain rice
1 16 oz can diced tomatoes
8 cups chicken broth
2 tsp kosher salt
1/2 tsp cayenne
fresh parsley

Heat oil in heavy pot with high heat - add shrimp, and cook until they just start to brown. Remove from pot. Add the sausage (cut into slices about 1/4 to 1/2 in. thick. Brown on oil, about 15 minutes. Reduce heat to medium - add garlic, celery, bell pepper and onion. Cook until tender, about 10 minutes. Stir in rice, broth, tomatoes, salt and cayenne. Add a portion of the parsley (I didn't use any). Reduce heat to low and cover pot, and cook for about 20 minutes or until liquid is absorbed and rice is done. Stir in shrimp and cook another 3-5 minutes.

I cooked it this way, which is a double recipe. It makes quite a bit, but it sure is good a day or two later. You can adjust cayenne to taste, and use your preference of sausage (I used Eddys from WalMArt). I have made several variations of jambalaya, and we all agreed here that this is one of the better ones I've made.

[OSD]

Sounds good. Copied, Thanks.

[Papa Tom]

Thanks Jack

[JamesB]

Copied and filed. Thanks!

[Slide]

I had a good amount of leftover grilled shrimp from yesterday and decided to give JaCK2U2's jambalaya recipe try. The flavor is great. I might have over cooked the rice just a tad but it doesn't really matter as the taste is wonderful.

Thanks for the recipe!

[ChileFarmer]

Thanks Jack giving it a try for sure.CF

[bowhnter]

Thanks for the recipe