In the market for a shrimp and sausage Jambalaya recipe? This is an easy one!
1 tablespoon canola oil
4 links andouille sausage, diced
2 medium bell peppers, green and orange
1 medium onion, diced
1 stalks celery, diced
2 cups okra, diced
1 28-ounce can diced tomatoes
2 teaspoons oregano
2 teaspoons cajun creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
2 cups long grain rice
2 1/2 cups chicken broth
1 pound shrimp, peeled and deveined
fresh parsley, for garnish
In a large stock pot add one tablespoon of canola oil (medium heat). Then add sausage, bell peppers, onion, celery, and okra. Cook for 10 minutes.
Add the diced tomatoes, dried oregano, creole seasoning, hot sauce, bay leaves, and thyme to the stock pot, stir well, and cook for 10 minutes (with lid) on medium heat.
Add rice to the pot and mix well. Then add 2 cups of chicken broth--mix until everything is incorporated. Place lid on pot and cook (medium heat) for 10 minutes (stir 2-3 times during the rice cooking process).
Add shrimp to the pot, mix well and reduce the heat to medium-low. Cook an additional 10 minutes. Then stir the rice mixture. Add an additional 1/2 cup of chicken broth, place the lid on and cook for 5 minutes. Then remove the lid, mix well, and cook an additional 5 minutes with lid off if needed.