Shrimp Jambalaya Recipe
This is a kick ass recipe for Shrimp Jambalaya which will knockout anyone who eats it. Excuse my French please. No other ingredient will make Shrimp Jambalaya taste so awesome than Shrimp. Make this Shrimp Jambalaya for your family today to let them know that how much you love them.
Ingredients
1 pound large shrimp
2 tablespoons butter or margarine
1/2 pound pork-sausage meat
1 large onion, diced
1 large green pepper, diced
1 garlic clove, minced
1 1/2 cups regular long-grain rice
1 14 1/2- to 16-ounce can tomatoes
Water
1 chicken-flavor bouillon cube or envelope
1/4 teaspoon salt
1/4 teaspoon thyme leaves
Dash hot-pepper sauce
1 small bay leaf
Directions
1. Shell and devein shrimp; rinse with running cold water and pat dry with paper towels.
2. In 10-inch skillet over medium-high heat, in hot butter or margarine, cook shrimp 3 minutes; remove to bowl. In same skillet over medium heat, cook sausage meat until well browned, stirring occasionally to break up sausage. Stir in onion, green pepper, and garlic; cook, stirring occasionally, until tender. Add rice; cook until rice grains are opaque, stirring frequently.
3. Drain tomatoes, reserving liquid. Add enough water to tomato liquid to make 2 1/2 cups. To rice mixture in skillet, add tomatoes with their liquid, bouillon, salt, thyme, hot-pepper sauce, and bay leaf. Over high heat, heat to boiling. Reduce heat to low; cover and cook, stirring occasionally, until rice is tender and liquid is absorbed, about 25 minutes. Discard bay leaf.
4. Stir shrimp into rice mixture; cover and cook until heated through.
2. In 10-inch skillet over medium-high heat, in hot butter or margarine, cook shrimp 3 minutes; remove to bowl. In same skillet over medium heat, cook sausage meat until well browned, stirring occasionally to break up sausage. Stir in onion, green pepper, and garlic; cook, stirring occasionally, until tender. Add rice; cook until rice grains are opaque, stirring frequently.
3. Drain tomatoes, reserving liquid. Add enough water to tomato liquid to make 2 1/2 cups. To rice mixture in skillet, add tomatoes with their liquid, bouillon, salt, thyme, hot-pepper sauce, and bay leaf. Over high heat, heat to boiling. Reduce heat to low; cover and cook, stirring occasionally, until rice is tender and liquid is absorbed, about 25 minutes. Discard bay leaf.
4. Stir shrimp into rice mixture; cover and cook until heated through.
