Sausage and Shrimp Jambalaya
- 16 ounces Andouille Sausage, chopped
- 2 tablespoons olive oil
- 2 medium green peppers, diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 3-4 stalks celery, diced
- 1/2 cup parsley, chopped
- 1 tablespoon Zatarain's Creole Seasoning
- 1 can chicken broth
- 1 can diced tomatoes
- 1 bunch green onions, diced, including tops
- 1 dash salt and pepper
- 2 cups rice
- 2 pounds raw shrimp, deveined
- 1 dash Tabasco Sauce
- 1 loaf French Bread
Preheat oven to 325.
Brown sausage over medium heat in a oven proof pan. Remove sausage.
Add olive oil.
Saute green pepper, onion, garlic, celery until soft.
Add parsley and Creole Seasoning. Saute for 1-2 minutes.
Add chicken broth and diced tomatoes. Bring to a boil.
Add green onions and sausage. Add salt and pepper to taste.
Add rice. Return to boil.
Reduce heat and cover. Simmer for 20 min or until most of the liquid has been absorbed.
Add shrimp. Cook until shrimp are pink.
Transfer to oven. Cook for 35-45 min.
Serve with Tabasco Sauce and French Bread.