Shrimp Jambalaya

• Meat

  • 1/2 lb Andouille sausage

• Seafood

  • 1/2 lb Shrimp peeled and deveined reserving the shells

• Produce

  • 2 Bay leaves
  • 1 Bell pepper
  • 2 stalks Celery
  • 2 cloves Garlic
  • 4 Green onions
  • 1 Onion
  • 1 (28 ounce can Tomatoes

• Canned Goods

  • 2 cups Chicken broth
  • 1 tbsp Tomato paste

• Condiments

  • 1 Hot sauce
  • 1 tsp Worcestershire sauce

• Pasta & Grains

  • 1 cup Long grained rice

• Baking & Spices

  • 1 tbsp Creole seasoning
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Butter or oil

Found on closetcooking.com

Description

Ingredients

• 1/2 pound shrimp peeled and deveined reserving the shells
• 2 cups chicken broth
• 1 tablespoon butter or oil
• 1/2 pound andouille sausage, sliced
• 1 onion, diced
• 1 bell pepper, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped
• 1 tablespoon creole seasoning
• 1 (28 ounce) can diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 2 bay leaves
• 1 cup long grained rice
• salt, pepper and cayenne to taste
• 4 green onions, sliced
• hot sauce to taste

Directions

• Bring the chicken both and shrimp shells to a boil, reduce the heat and simmer until required later.
• Meanwhile, heat the oil in a large pan over medium-high heat, add the sausage and cook until browned on both sides, about 5-7 minutes.
• Add the onion, pepper and celery and cook until tender, about 5-7 minutes.
• Add the garlic and creole seasoning and cook until fragrant, about a minute.
• Strain the shells from the broth, add the broth, diced tomatoes, tomato paste, Worcestershire sauce, bay leaves and rice to the sausage and vegetables, bring to a boil, reduce the heat and simmer until the rice is tender and the sauce has reduced and thickened to the desired thickness, about 20-40 minutes.
• Add the shrimp and cook until cooked, about 3-5 minutes.
• Season with salt, pepper and cayenne to taste and served topped with the green onions and hot sauce on the side.

Nutrition