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Shrimp and Andouille Sausage Jambalaya
Makes 4 Servings
*3 tbls. olive oil
*2 cups onions, finely chopped
*1/2 cup green pepper, finely chopped
*1 cup scallions, whites and green parts, finely chopped
*2 tbls. garlic, minced
*Salt and pepper to taste
*1 lb. andouille sausage, skinned and rough chopped (ham can be a substitute)
*2 cups tomatoes, diced (canned are a good substitute, just drain liquid)
*1/4 tsp. dried thyme
*2 cups long grain rice
*4 cups chicken stock or water
*2 lbs. shrimp (21-25 per lb. size)
*1 tbls. chipotle Tabasco sauce
*1 tsp. salt
*1/2 tsp. pepper
*1/4 cup chopped cilantro
1Place olive oil in a large casserole pan and turn heat to medium. Add onions, green peppers, scallions and garlic. Salt and pepper and slowly cook until vegetables are soft (4-6 minutes).
2Add andouille sausage and cook on medium heat, stirring occasionally. Add tomatoes, thyme and cook down for 5 minutes.
3Stir in rice, add chicken stock and bring to a boil. Turn heat down to a slow simmer and cook, uncovered, stirring occasionally until rice is tender and the majority of liquid is absorbed (20-30 minutes). If too dry, add more stock.
4Add the shrimp, Tabasco, salt and pepper. Cook shrimp until done (4 minutes). Add the chopped cilantro, stir jambalaya and check for seasoning. Your preference might be to add more Tabasco, salt or pepper. Once shrimp are cooked, it is ready to serve.
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