1 T creole seasoning (mix of salt, red pepper, black pepper, chili powder, and garlic powder)
1/2 t salt
1/4 t cayenne pepper
1/4 t black pepper
2 c long grain rice
3 lb raw shrimp, peeled
Instructions
In 4 quart pot saute sausage, remove with slotted spoon. Add oil to
drippings and saute green pepper, garlic, parsley, and celery 5
minutes. Add tomatoes with liquid, broth, and onions. Stir in
spices. Add rice.
Add sausage and cook 30 minutes, covered, over low heat, stirring
occasionally. After most liquid has been absorbed by rice, add
shrimp and cook until pink.
Transfer mixture to oblong baking dish and bake about 25 minutes.
Originally Submitted
1/8/2011
0 Out of 5 from
0 reviews
You can add this Shrimp and sausage jumbalaya recipe to your own private DesktopCookbook.
