1 lb. medium shrimp, thawed and peeled
1/4 tsp. salt
1/4 cup olive oil
1/2 lb. andouille sausage
2 cups chopped onion
1 cup chopped green pepper
1 cup chopped celery
2 tablespoons minced garlic
2 cans (14 oz.) diced tomatoes with juice
1 bay leaf
1 tsp. salt
1 tsp. dried basil
1/4 tsp. black peppper
1/4 tsp. dried thyme
2 cans (14 oz.) chicken stock
2 cups long-grain white rice
In a stockpot, heat oil over medium heat until hot, but not smoking. Cut shrimp in half. Toss with 1/4 tsp. salt, then saute in stockpot until slightly firm, about 4 minutes. Remove with slotted spoon and set aside.
Cut andouille in quarters, lengthwise (like a pickle spear), then cut each piece into 1/2 inch lengths. Add to pot and saute until nicely browned, 5 to 10 minutes. Remove with slotted spoon and set aside.
Add onion, green pepper, and celery to pot, and saute until soft and translucent, about 7 or 8 minutes. Add garlic and cook, stirring, for 1 minute until fragrant.
Add tomatoes, with juice. Add bay leaf, and remaining spices. Simmer for 10 minutes.
Add chicken broth to pot and bring to a boil. Stir in rice, reduce heat to low, cover, and cook for 20 minutes, or until liquid is fully absorbed.
Remove from heat, fluff with a fork, remove bay leaf, and stir in shrimp and andouille. Refrigerate overnight and serve the next day. When re-heating, add enough water to keep jambalaya from burning. (If you want to have it right away instead of the next day, let stand at least 10 minutes before serving.) Makes 8 servings.
Contributed by - Jill
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