Recipe - Andouille Jambalaya

2 tablespoon Vegetable oil
2 lg Onions; chopped, divided
Three fourths pound Andouille sausage; thinly
cut or sliced up
1 md Green bell pepper; cored,
seeded and coarsely chopped
1 Celery rib; chopped
2 Garlic cloves; minced
1 cup Longgrain white rice
1 cn (14 1/2ounce) crushed
tomatoes in puree
2 teaspoon Dried oregano leaves
1 teaspoon Tabasco sauce
One half teaspoon Dried thyme leaves
One half teaspoon Cayenne pepper
1 Bay leaf
2 cup Chicken broth
1 pound Medium shrimp; peeled and
deveined

Heat the oil in a heavybottomed 2quart 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

Posted to MCRecipe Digest V1 #781 by John Snell, jws@teleport.com on