New Orleans-Style Jambalaya

New Orleans-Style Jambalaya





2 tablespoons [30 mL] oil

1/2 pound [227 g] raw large shelled deveinded shrimps, thawed if frozen

1 large onion, chopped

1 small sweet green pepper, membranes removed and seeded, chopped

1 medium celery stalk, chopped

1 clove garlic, chopped

8 ounces [227 g] smoked pork sausages [andouilles]

1 cup [250 mL] long grain white rice

1 1/2 cups [375 mL] chicken broth

2 cups [500 mL] drained chopped canned tomatoes

1 teaspoon [5 mL] dried thyme

1/2 teaspoon [2,5 mL] Tabasco sauce

1 bay leaf

Salt and pepper, to taste







Heat oil into a large casserole over medium heat.

Brown shrimps turning oven for approximately 1 minute, tuntil firm.

Using a slotted spoon, remove shrimps from frypan; reserve.

Add chopped onion, sweet green pepper, celery and garlic along with sausages to casserole.

Cook stirring for 2 minutes.

Stir in rice, then pour in chicken broth; add chopped tomatoes, thyme, Tabasco sauce and bay leaf.

Bring to a boil over high heat, lower heat, cover and leave to simmer slowly for approximately 20 minutes, until rice has absorbed all the liquid.

Use a fork to mix in reserved shrimps.

Cover and leave to simmer for 5 minutes.

Throw away bay leaf; salt and pepper mixture to taste.

Serve immediately.