Betty's Cajun Shrimp And Sausage Jambalaya

Instructions

In a large skillet, saute smoked sausage over medium-high heat, until browned, about 3 to 5 minutes. Add 1 small chopped onion, cup diced celery, 1 large chopped green pepper, and 2 coves minced garlic. Saute 2 to 3 minutes. Add 14.5-oz. can diced tomatoes, 14.5-oz. can chicken broth, 1 teaspoons Cajun seasoning, and teaspoon ground red pepper. Bring to a boil, and stir in cup uncooked long-grain white rice. Cover and reduce heat to low. Simmer 25 to 30 minutes, or until the liquid is absorbed and the rice is cooked. Stir in 1 pound uncooked shrimp. Cook 3 to 5 minutes, or until shrimp turns pink and opaque. Ladle immediately into serving bowl, and serve. I served my Shrimp and Sausage Jambalaya with freshly-made Hot Water Corn Fritters. Delicious! I hope you enjoy this recipe! --Betty

The Goods

Difficulty: ................. beginners
Preparation: ............ about 35 minutes
Servings: ................. 4

Ingredients

1 pound frozen white shrimp (31-40 count), thawed, deveined, and shelled (I removed the tails, also.)
8 oz. andouille smoked sausage, cut into -inch slices (You may use any type of smoked sausage.)
1 small onion, chopped
cup celery, diced
1 large green bell pepper, cut into chunks or strips
2 cloves of garlic, minced
14.5-oz. can diced tomatoes with garlic, basil, and oregano
14.5-oz can chicken broth
1 teaspoons Cajun seasoning (You may substitute Creole seasoning, or a blend of your own.)
teaspoon ground red pepper
cup uncooked long-grain white rice

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