shrimp & sausage jambalaya |
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I am allergic to shellfish, but I still cook with it. The beauty of this recipe is that you can make it a sausage-only version, and just add the shrimp at the end. The fluffy, slightly sweet jasmine rice is a nice balance to the spicy sausage and cayenne pepper.
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½ pound of small cooked shrimp
1 fully cooked Andouille sausage, cut into bite sized pieces. 2-3 stalks of celery, chopped 1 onion, chopped 1 green pepper, chopped 2-3 cloves of garlic, chopped |
2 cans of diced tomatoes
¼ t cayenne pepper 2 t chili powder ½ t thyme Fresh parsley, finely chopped Splash of olive oil |
Splash olive oil into a dutch oven or soup pot. Brown sausage and garlic. Add onion, celery, and green pepper and cook until the onion is soft and starting to brown. Add tomatoes, cayenne pepper, chili powder, and thyme. Simmer for about an hour if possible. Add shrimp and parsley and simmer until the shrimp is heated thoroughly. Serve over hot jasmine rice.
