Jalapeno Sausage and Shrimp Jambalaya
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Ingredients
  1. 2 tablespoons olive oil
  2. 2 pounds of Nature's Rancher jalapeno sausage (or Old World for a less spicy option), sliced
  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 C&J Farms Thyme
  10. 2 teaspoon dried oregano
  11. 2 1/2 Creole seasoning
  12. 1 (28 oz) can crushed tomatoes, with juice
  13. 5 cups chicken broth
  14. 2 cups uncooked long-grain rice (or used cooked rice to decrease cook time)
  15. 1 pound salad shrimp, peeled and deveined (optional)
  16. 4 green onions, chopped
Instructions
  1. Heat oil in a Dutch oven over medium-high heat.
  2. Add sausage, and cook, stirring constantly, 5 minutes or until lightly browned.
  3. Remove sausage with a slotted spoon; set aside.
  4. Add onion and next 7 ingredients to hot drippings in Dutch oven; sauté 5 minutes or until vegetables are tender.
  5. Stir in reserved sausage, tomatoes, broth, and rice.
  6. Bring mixture to a boil, reduce heat, and simmer, covered, 25 minutes or until rice is tender.
  7. Stir in shrimp; cover and cook 5 minutes or until done.
  8. Sprinkle each serving with green onions.
Nature's Rancher http://naturesrancher.com/