Jambalaya with Shrimp and Smoked Sausage
Yield:4 servings (serving size is 2 cups)
1 tablespoon olive oil
1 large onion, diced2 small celery ribs, diced
1 red bell pepper, diced
1 small zucchini, diced
2 cloves garlic, minced
1/2 teaspoon salt, plus more, to taste
1/4 teaspoon freshly ground black pepper, plus more, to taste
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon cayenne pepper
1 tablespoon tomato paste
6 ounces diced, smoked sausage links
2 1/2 cups low sodium chicken broth
1 (14 1/2-ounce) can no-salt added diced tomatoes
1 cup uncooked long-grain white rice
1 pound peeled and deveined medium shrimp
Hot pepper sauce
Heat the oil in a large Dutch oven over a medium heat. Add the onion, celery, pepper, zucchini, and garlic and sauté until they begin to soften, about 10 minutes. Mix in the next 8 ingredients, salt through the diced tomatoes. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste.
Send comments or suggestions to mimijacobs91@yahoo.com
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