|
|
|
|
 |
|
|
| Andouille Jambalaya Recipe |
Category: Ethnic / Cajun
Rating:
4.00
Servings: 6
|
|
|
Ingredients
2 tablespoon vegetable oil
2 large onions; chopped, divided
3/4 lb andouille sausage; thinly sliced
1 medium green bell pepper; cored, seeded and coarsel
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 teaspoon dried oregano leaves
1 teaspoon tabasco sauce
1/2 teaspoon dried thyme leaves
1/2 teaspoon cayenne pepper
1 bay leaf
2 cup chicken broth
1 lb medium shrimp; peeled and deveined
Cooking Directions:
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.
Recipe by: The Hartford Courant
ethnic,cajun
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
