Jambalaya

By Janet-2

Ingredients

• 4 lbs. cleaned medium shrimp
• 1 1/2 tsp. cayenne pepper
• 1 1/2 tsp. salt
• 3/4 tsp. freshly ground black pepper
• 1 1/2 tsp. vegetable oil
• 9 (about 4 lbs) andouille sausages, cut in half lengthwise then sliced diagonally into bite-sized pieces
• 3 large onions, diced
• 3 red bell peppers, diced
• 3 green bell peppers, diced
• 8 garlic cloves, minced
• 1 bay leaf
• 1 28 ounce can chopped tomatoes
• 9 cups chicken stock
• 3 cups white rice

Details

Servings 12

Preparation

Step 1

Toss shrimp with cayenne pepper, salt and black pepper; set aside in the refrigerator.

Heat oil in large stockpot. Add sausage and brown over medium-high heat, turning as necessary. Remove sausage with a slotted spoon; drain on paper towels.

Reduce heat to medium-low. Add onions and saute for 5 minutes. Add bell peppers, garlic, bay leaf and saute for 5 minutes longer.

Add tomatoes and browned sausage; bring to a simmer. Reduce heat to low, cover and simmer for 20 minutes.

Add 3 cups of stock and bring to a simmer, scraping bottom of pot. Reduce heat to low, cover and simmer 15 minutes. Repeat with another 3 cups of stock and simmer another 5 minutes. After adding the last 3 cups of stock, simmer uncovered for 15 minutes.

Add rice and bring to a boil. Cover, reduce heat to low and cook until rice is just tender, about 20 minutes. Add shrimp and remove from heat. Cover and let sit for 10 minutes. Stir thoroughly. If shrimp are not completely cooked, put pot back on heat and simmer for a minutes until it turns pink.

Garnish with parsley.