SMOKED SAUSAGE AND SHRIMP JAMBALAYA
My Louisiana-native boyfriend loves this!! Inspired by a combination of recipes, but tweaked to my own tastes, this makes a medium spicy, saucy jambalaya. I used white sushi rice for an extra creamy, almost risotto-like texture. The addition/omission of the hot pepper and amount of hot sauce will determine the heat factor. You can omit the wine and use all stock if you'd like. Delicious with hot garlic bread!
Provided by c.walsh
Categories White Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Sprinkle shrimp with creole seasoning, set aside.
- Saute smoked sausage in half the oil til browned. Set aside.
- In the same pan, saute onion, peppers and celery in remaining oil until the onion turns translucent (about 5-7 minutes).
- Add garlic, tomato, bay leaves, worcestershire, and hot sauce, saute 2 minutes.
- Add rice, saute 2 more minutes.
- Slowly add broth and wine, stirring constantly, heat to a boil. Cover and simmer over low heat 15 minute.
- Stir in shrimp and sausage, cover and cook 10 more minutes. Add parsley, remove from heat and stir.
Nutrition Facts : Calories 524.1, Fat 23.8, SaturatedFat 7.5, Cholesterol 127.8, Sodium 1113.2, Carbohydrate 40.3, Fiber 1.7, Sugar 4.2, Protein 29.7
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