Shrimp And Sausage Jambalaya
Serves: 2
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
450 g
Smoked Sausage1 large
Green Bell Pepper (chopped)3 cups
Chicken Broth1.5 cups
Grain Rice (uncooked long-)1 tsp
Dried ThymeDirections:
1
In a large heavy saucepan, cook the sausage over moderate heat until browned
2
With a slotted spoon, transfer the sausage to a plate
3
Chop the scallions, reserving the dark green parts for garnish; add the white and pale green parts to the saucepan
4
Add the green pepper, celery, and garlic
5
Cook over moderate heat, stirring, for 5 minutes
6
Add the broth, rice, thyme, and reserved sausage
7
Bring the mixture to a boil
8
Reduce the heat to a simmer and cook the jambalaya, covered, for 10 minutes
9
Stir in the shrimp and pepper and cook the mixture, covered, for 10 to 15 minutes more or until the shrimp are just done and the rice is tender
10
Serve the jambalaya sprinkled with the reserved scallion greens
11
Note: You don't need to add salt, as it is provided by the canned broth and sausage