jambalaya .pdf

Jambalaya

1 lb Andouille sausage (spicy hickory-smoked sausage will due), cut into 1/2-inch slices
1 large onion, chopped
1 small green bell pepper, chopped
3 garlic cloves, minced
2 cups uncooked rice
1 (32-ounce) container chicken broth
1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped
1 (8-ounce) can tomato sauce
2 teaspoons Cajun seasoning – Tony Cachere or Chef Pauls are great
1 teaspoon hot sauce – Crystal is best
1 pound unpeeled medium-size fresh shrimp – frozen will due if thawed
3 tablespoons chopped green onions

Preparation
Brown sausage in a large Dutch oven over medium-high heat. Drain, reserving 3 tablespoons drippings in pan. Add
onion and bell pepper, and sauté 2 to 3 minutes or until tender. Add garlic, and sauté 1 more minute.
Add rice and chicken broth. Bring to a boil; cover, reduce heat to low, and simmer 20 minutes. Stir in tomatoes and
next 3 ingredients.
Peel shrimp, and devein, if desired.
Stir in shrimp and green onions; cook 2 to 3 minutes or just until shrimp turn pink.