Shrimp and sausage jambalaya

Servings: 4 servings

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 1⁄2 pound | 200g dry, smoked sausage, cut into 1⁄2 inch | 1 cm slices
  • 1⁄2 cup | 150g sliced celery
  • 1 small onion, chopped
  • 1 small red or green bell pepper, chopped
  • 1 clove garlic, minced
  • 1 3⁄4 cups | 420g chicken broth
  • 1 cup | 200g diced fresh or canned tomatoes
  • 1 bay leaf
  • 1 teaspoon TABASCO® Sauce
  • 1⁄4 teaspoon dried oregano leaves
  • 1⁄4 teaspoon dried thyme leaves
  • 1⁄8 teaspoon ground allspice
  • 3⁄4 cup | 170g uncooked rice
  • 1⁄2 pound | 250g shrimp, peeled, deveined and cut in half lengthwise

PREPARATION

  1. Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Add sausage, celery, onion, bell pepper, and garlic. Cook 5 minutes or until vegetables are tender, stirring frequently.
  2. Stir in the stock, tomatoes, bay leaf, TABASCO® Sauce, oregano, thyme, and allspice. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes, stirring occasionally. Stir in rice; cover and simmer 15 minutes. Add shrimp; cover and
  3. simmer 5 minutes longer or until rice is tender and shrimp turn pink. Let stand, covered, 10 minutes. Remove bay leaf before serving.