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Andouille Jambalaya recipe
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To make Andouille Jambalaya you will need
Ingredients
| 2 | tablespoons | Vegetable oil | | 2 | large | Onions; chopped, divided | | 3/4 | pounds | Andouille sausage; thinly sliced | | 1 | medium | Green bell pepper; cored, seeded and coarsely chopped | | 1 | | Celery rib; chopped | | 2 | | Garlic cloves; minced | | 1 | cup | Long-grain white rice | | 1 | can | (14 1/2-ounce) crushed tomatoes in puree | | 2 | teaspoons | Dried oregano leaves | | 1 | teaspoon | Tabasco sauce | | 1/2 | teaspoons | Dried thyme leaves | | 1/2 | teaspoons | Cayenne pepper | | 1 | | Bay leaf | | 2 | cups | Chicken broth | | 1 | pound | Medium shrimp; peeled and deveined |
Instructions
Heat the oil in a heavy-bottomed 2-quart saucepan over medium heat. Add
half the onions and cook, uncovered, stirring occasionally, until the
onions are caramelized but do not burn, about 5 to 10 minutes. Add the
remaining onions, the sausage, green pepper, celery and garlic. Cook,
stirring frequently, for 5 minutes. Add the rice and stir to coat with oil.
Add the tomatoes, oregano, Tabasco sauce, thyme, cayenne, bay leaf and
chicken broth. Bring to a boil over high heat, cover, reduce the heat and
cook until liquid is absorbed and rice is tender, about 25 minutes. Add the
shrimp, cover and cook an additional 5 minutes over low heat, or until the
shrimp are pink. Taste and adjust seasoning.
Enjoy your Andouille Jambalaya
How much is in a cup?
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Sat 12 Jul 2008
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