Shrimp Jambalaya

By VerneJ

Nutritional facts per serving: 546 calories, 42g protein, 21g fat, 47g carbohydrates, 844mg sodium, 271mg cholesterol, 0.7g fiber.

Ingredients

• 1 tbsp. vegetable oil
• 1 tbsp. butter or margarine
• 1 /s lb. smoked sausage
• 1 lrg. onion, chopped
• 1 lrg. green bell pepper, chopped
• 2 cloves garlic, finely chopped
• 2 lrg. tomatoes, finely chopped, juice reserved, or 16-oz. can tomatoes
• 2 bay leaves
• 1 tsp. dried thyme or 1 tbsp. chopped fresh thyme
• 1 tsp. dried basil or 1 tbsp. chopped fresh basil
• 1 tsp. salt (optional)
• 1/2 tsp. chili powder
• 1/8 tsp. cayenne pepper
• 1/8 tsp. allspice
• 2 1/2 cups chicken broth or water
• 1 1/2 cups long grain or brown rice
• 2 lbs. shrimp, peeled and deveined
• 3 tbsp. chopped parsley
• Cooked, whole shrimp (optional)
• Fresh basil leaves (optional)

Preparation

Step 1

In 5-quart saucepot or Dutch oven, heat oil and butter. Saute sausage until edges are browned.

Add onion, green pepper and garlic; saute about 5 minutes until vegetables are tender. Stir in tomatoes (with juice), bay leaves, thyme, basil, salt (if desired), chili powder, pepper and allspice; mix well.

Stir in broth; bring mixture to boil. Stir in rice and shrimp; return to boil. Reduce heat; cover and simmer about 25 minutes or until rice is tender. Stir in parsley during last 5 minutes of cooking time. Remove bay leaves.

Garnish with shrimp and bsil leaves, if desired.