Andouille Jambalaya

Title:
Andouille Jambalaya

Yield:
6 Servings

Categories:
Ethnic,
Cajun




Ingredients:





     2 tb Vegetable oil


     2 lg Onions; chopped, divided


   3/4 lb Andouille sausage; thinly


          -sliced


     1 md Green bell pepper; cored,


          -seeded and coarsely chopped


     1    Celery rib; chopped


     2    Garlic cloves; minced


     1 c  Long-grain white rice


     1 cn (14 1/2-ounce) crushed


          -tomatoes in puree


     2 ts Dried oregano leaves


     1 ts Tabasco sauce


   1/2 ts Dried thyme leaves


   1/2 ts Cayenne pepper


     1    Bay leaf


     2 c  Chicken broth


     1 lb Medium shrimp; peeled and


          -deveined






 Heat the oil in a heavy-bottomed 2-quart saucepan over medium heat. Add


 half the onions and cook, uncovered, stirring occasionally, until the


 onions are caramelized but do not burn, about 5 to 10 minutes. Add the


 remaining onions, the sausage, green pepper, celery and garlic. Cook,


 stirring frequently, for 5 minutes. Add the rice and stir to coat with oil.


 Add the tomatoes, oregano, Tabasco sauce, thyme, cayenne, bay leaf and


 chicken broth. Bring to a boil over high heat, cover, reduce the heat and


 cook until liquid is absorbed and rice is tender, about 25 minutes. Add the


 shrimp, cover and cook an additional 5 minutes over low heat, or until the


 shrimp are pink. Taste and adjust seasoning.


 


 Recipe by: The Hartford Courant


 


 Posted to MC-Recipe Digest V1 #781 by John Snell, jws@teleport.com on