Shrimp and Sausage Jambalaya
| Yield: | 4 Servings |
| Categories: | Tabasco |
| 2 | tb | Vegetable oil |
| 1/2 | lb | Andouille or hot smoked sausage; cut in 1/2" slices |
| 1/2 | c | Sliced celery |
| 1 | sm | Onion; chopped |
| 1 | sm | Green or red pepper; chopped |
| 1 | Clove garlic; minced | |
| 1 1/3 | c | Chicken broth |
| 8 | oz | Whole peeled tomatoes; coarsely chopped, undrained |
| 1 | Bay leaf | |
| 1/4 | ts | TABASCO pepper sauce |
| 1/4 | ts | Dried oregano leaves |
| 1/4 | ts | Dried thyme leaves |
| 1/8 | ts | Ground allspice |
| 3/4 | c | Uncooked rice |
| 1/2 | lb | Shrimp; peeled, deveined, cut in half lengthwise |
| Celery leaves |
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