Andouille Sausage Jambalaya |
|
 |
Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
This jambalaya is the best I have ever tasted, including the Napoleon House in the French Quarter. Ingredients:
3 t. butter |
1 1/2 c. andouille sausage, cut in half lengthwise and then 1/2 in slices |
1 1/2 c. green pepper, diced and divided in half |
1 1/2 c. onions, diced and divided in half |
1 1/2 c. celery, diced and divided in half |
1 c. tomatoes, diced |
1 8 oz. can tomato sauce |
2 c. long grain white rice |
4 cloves garlic, minced |
2 t. worcestire sauce |
1 t. hot sauce |
4 1/2 c. chicken stock |
3 bay leaves |
2 t. creole seasoning |
1 lb. raw shrimp |
Directions:
1. Melt the Butter in a big pot on the stove
2. Sautee your andouille in the butter until gets dark on the sides
3. Throw in half of your celery, green peppers, and onions (reserving half for later)
4. Cook until the vegetable are translucent
5. throw in the tomatoes and tomato sauce and cook for a couple minutes
6. Add Rice and cook for another couple minutes
7. Add your stock, garlic, bay leaves, worcestire, hot sauce, and remaining vegetables. Oh yeah, and your seasoning.
8. Towards the end of cooking when the rice is starting to be finished throw in your shrimp and let the heat from the rice cook the shrimp.
9. Top with green onions, or parsley if you wish.
|
|