Recipe - Garlic Shrimp Jambalaya

1 tablespoon Olive oil
One half pound Andouille sausage; cut in
1/2" pieces OR kielbasa
1 Onion; chopped
1 Red bell pepper; seeded and
chopped
1 Green bell pepper; seeded
and chopped
2 Cloves garlic; minced
1 cup Canned tomatoes; canned,
minced w/juic
2 One half cup Shrimp Stock Master Recipe
2 teaspoon Cajun seasoning
1 Bay leaf
2 cup White rice
1 pound Garlic Shrimp Master
Recipe
Salt and pepper; to taste
Tabasco sauce

THIS IS A LEFTOVER RECIPE FOR USE WITH THE GARLIC SHRIMP MASTER RECIPE.

Heat the oil in a large, heavy saucepan over mediumhigh heat. Add the
sausage and saute until it begins to brown, about 5 minutes. Using a
slotted spoon, transfer the sausage to paper towels to drain.

Saute the onion and bell peppers in the same saucepan over mediumhigh heat
until they start to soften, about 5 minutes. Add the garlic and stir one
minute. Add the tomatoes and stir, 2 minutes. Add the stock, Cajun
seasoning and bay leaf. Bring to a boil.

Add the rice; reduce heat, cover and simmer until rice is almost tender,
adding more stock (or bottled clam juice) if mixture bedomes dry, about
15 miniutes.

If using uncooked Garlic Shrimp, add them now. Stir in the reserved
sausage. Cover and simmer until the rice is tender and shrimp are cooked
through, about 5 minutes.

If using cooked Garlic Shrimp, add them now, uncover and stir just until
the shrimp are heatead through.

Season to taste with salt and pepper. Spoon into bowls. Pass tabasco at the
table.

NOTES : If you like jambalaya a little spicier, use more Cajun seasoning in
the cooking. Serve with cornbread and a salad of greens, walnuts and blue
cheese with a slightly sweet vinaigrette. Follow with Praline Parfait.
Recipe by: SF Chronicle; Dec. 17, 1997 WEEKEND COOK

Posted to MCRecipe Digest V1 #983 by Judi Moseley judi@moseleygroup.com
on Jan 4, 1998