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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is a Nawlins style jumbalaya. Good ol' Creole cooking at it's finest! I guarantee! Ingredients:
1 tablespoon olive oil |
1 1/2 cups chopped onions |
1/2 cup chopped green bell peppers |
1/2 cup chopped celery |
1/2 lb medium shrimp, peeled and deveined |
4 bay leaves |
1/2 lb smoked andouille sausage, sliced |
1 (14 1/2 ounce) can chopped tomatoes |
1 tablespoon chopped garlic |
1 teaspoon salt |
1/2 teaspoon cayenne |
1/4 teaspoon black pepper |
1/4 teaspoon dried thyme |
1 cup long-grain white rice |
1/4 cup barbecue sauce |
1/4 cup chopped green onions |
Directions:
1. Heat the oil in a large skillet over medium heat.
2. Add onion, bell pepper and celery and saute for 7 to 8 minutes.
3. Add the shrimp and bay leaves and cook until the shrimp turn pink, about 2 minutes.
4. Add the sausage and cook for 2 to 3 minutes.
5. Add tomatoes (with juice), garlic, salt, cayenne, pepper and thyme. Cook for 10 minutes, stirring often.
6. Add the rice and stir to mix.
7. Cover and cook over medium-low heat for 30 minutes, or until the rice is done and liquid is absorbed.
8. Stir in barbecue sauce.
9. Remove from heat and let stand for 5 minutes.
10. Remove the bay leaves.
11. Stir in green onions.
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