I published a tasty jambalaya recipe awhile back, but I thought I’d experiment with something completely different to kick off 2012. It turned out to be great!Ingredients:
2 tbsp. olive oil
½ lb. fresh pork Andouille sausage
12 oz. smoked sausage
10 oz. fully cooked frozen shrimp (thawed)
2 cups chopped green bell pepper
1 cup chopped onion
1 cup chopped celery
2 cloves minced garlic
2 cups uncooked rice
1 (14.5oz.) can reduced sodium chicken broth
1 (14.5 oz.) can diced tomatoes with green pepper, onion and celery
1 cup water
½ cup pale ale
1 tbsp. Louisiana hot pepper sauce
2 tsp. chili powder
1 tbsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. white pepper
½ tsp. Lawry’s® seasoned pepper
½ tsp. dried oregano leaves
½ tsp. dried basil leaves
½ tsp. dried thyme leaves
2 tbsp. chopped fresh Italian parsley
Instructions:
In a large pot or skillet, heat olive oil. Add Andouille sausage and brown. Add bell pepper, onion, celery and garlic and stir for several minutes until tender. Add rice, broth, pale ale and water. Bring to boil, then reduce heat to low, cover, and simmer for 20 minutes stirring occasionally. Stir in tomatoes, spices and seasonings (but not the fresh Italian parsley) and cook for another 5 minutes. Add the shrimp and cook a couple more minutes until rice is the right consistency. When serving, sprinkle with the parsley and additional Louisiana hot sauce to taste. Serves about 8.
