Jalapeno Sausage and Shrimp Jambalaya
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Ingredients
  1. 2 tablespoons olive oil
  2. 2 pounds Nature's Rancher sausage
  3. 1 large onion, diced
  4. 1 green bell pepper, diced
  5. 1/2 red bell pepper, diced
  6. 3 celery ribs, chopped
  7. 4 garlic cloves, minced
  8. 2 bay leaves
  9. 1 1/2 teaspoon dried thyme
  10. 2 teaspoons dried oregano
  11. 2 1/2 teaspoons Creole seasoning
  12. 1 (28 oz) can crushed tomatoes, with juice
  13. 5 cups chicken broth
  14. 2 cups uncooked long-grain rice
  15. 1 pound salad shrimp, peeled and deveined
  16. 4 green onions, chopped
Instructions
  1. Heat oil in a dutch oven over medium-high heat. Add sausage and cook, stirring constantly for 5 minutes or until lightly browned. Remove sausage with a slotted spoon, set aside.
  2. Add onion and next 7 ingredients to hot drippings in Dutch oven; saute for 5 minutes or until vegetables are tender. Stir in reserved sausage, tomatoes, broth, and rice. Bring mixture to a boil, reduce heat, and simmer. Cover for 25 minutes or until rice is tender.
  3. Stir in shrimp; cover and cook for 5 minutes or until done. Sprinkle each serving with green onions.
Adapted from Cayme McDaniel
Adapted from Cayme McDaniel
Nature's Rancher http://naturesrancher.com/