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Shrimp and Sausage Jambalaya Recipe

   
 

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     Shrimp and Sausage Jambalaya

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 tbsp olive oil
1 lb sausage, sliced AND 1 lb smoked ham, cubed
1 lb medium shrimp, raw and devained
1 tbsp butter
1 medium onion, diced
1 cup celery, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 cup tomato, seeded and diced
 
3 garlic cloves, minced
1/2 tsp cayenne pepper
2 tbsp tomato paste
6 cups chicken stock
3 cups raw rice
3 bay leaves
2 tbsp kosher salt
1/2 cup scallions AND 3/4 cup parsley, chopped and divided
1/4 cup lemon juice

Instructions
Heat the oil in a large pot over medium heat, add the sausage and sauté for 8 to 10 minutes, until browned. Remove to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the sausage, and set aside. Add the butter, onion, celery and peppers to the same pot and sauté for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, and pepper. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add ¼ cup of the scallions, ¼ cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving. (Shrimp will cook while steaming).
Serving Suggestions
Garnish with remaining scallions and parsley.


Originally Submitted
8/25/2011





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