JON'S EASY SHRIMP JAMBALAYA

JON'S EASY SHRIMP JAMBALAYA image

Yield [should serve 8 or more - but depends on appetite

Number Of Ingredients 12

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Ingredients
2-3 14oz. cans chicken broth[I prefer Health Valley low fat - great flavor and 6gm protein per
serving]
2 16oz can/jar medium salsa[or hot, depending on taste]
1 medium onion
2 celery stalks optional
2# shrimp 31-40 count fresh/frozen unpeeled [adds more flavor than pre cooked]
1# Andouille Sausage [I use Aidells - the sausage is made from chunks of meat instead
of ground, which provides a more complex texture]
12-16oz long grain/wild rice
2-4 tbsp Olive Oil
optionals: cayenne pepper, Worchestershire sauce, Tabasco sauce

Steps:

Put shrimp into warm water to thaw Dump chicken broth and salsa into crock pot, high heat Cut Andouille sausage in half lengthwise, then slice in 1/4 inch pieces so shrimp & sausage about the same size Chop onion and celery In skillet, medium high heat, add olive oil, brown Andouille sausage, then dump into crock pot, saving oil Lightly saute onion and celery, then dump into crock pot. Turn crock pot to low, will take about 2 hours to be simmering throughout. In the meantime peel shrimp, divide in half, and dump into crock pot once pot has been simmering as above; let simmer for additional 15 minutes RICE You can add rice directly to crock pot - makes thicker jambalaya, may need to add additional chicken broth. I prefer the following: When shrimp have turned white, take 2 cups of broth from crock pot, put in pot on stove, add can of chicken broth, and add rice. Heat at medium until simmering, then turn down, cover, and simmer for about 3/4 hour or until done.