Jambalaya

By Lsweetnell

Ingredients

• 1 Lb. sausage, andouille or any good smoked sausage, sliced 1/2 " thick or chopped coarse
• 1 Large Onion , chopped
• 3 Ribs celery, chopped
• 1 Cup green pepper, chopped
• 1/2 Cup red pepper, chopped
• 4 Cloves garlic, minced
• 1/2 Cup olive oil
• 1 Can chopped tomatoes
• 2/3 Teaspoon each thyme, oregano
• 1/2 Teaspoon liquid smoke
• 2 Bay leafs
• 1 Pinch saffron (optional)
• Cayene pepper to taste
• 2 Cup converted rice
• 4 Cups good chicken stock
• 24 Shrimp, peeled(optional)
• 1/4 Cup Italian parsley, chopped

Details

Servings 6

Preparation

Step 1

Saute sausage in large saute pan or braiser pan that has a good cover until slightly browned . Add oil, onions, celery and saute until transluscent. Add peppers & garlic heat 2 minutes then add sesonings & liquid smoke. Stir 1 minute add rice. Stir 1 minute to coat rice. Add tomatoes & stock bring to simmer with cover on pan. Cook until liquid is absorbed. Remove bay leaf. If using, place shrimp on top of rice & cover. Cook until shrimp become opaque. Garnish with chopped parsley. Enjoy. Serves 4 .