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Jambalaya
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| Double recipe | |
| 2 med. | onions, chopped |
| 2 | green peppers, chopped |
| 1/4 cup | oil |
| 1 lb. | andouille sausage, ( any smoked sausage works), diced |
| 2 large | bay leaves |
| 2 jars | diced tomatoes and juice |
| 2 cups | rice |
| 2 cloves | garlic, minced |
| 2 | celery ribs, chopped |
| 1 Tbs. | parsley |
| 1/2 tsp. | dried leaf thyme |
| 1/2 cup | tomato sauce |
| 1 tsp. | Tabasco |
| 24 oz | raw peeled shrimp |
Sauté onion, garlic, celery,and green pepper. Add parsley, sausage, thyme, and bay leaves. Cook 5 minutes. Stir often. Add Tabasco, tomatoes and tomato sauce, 1 cup water, 1 tsp. salt. Simmer 5 minutes. Add rice, reduce heat to simmer and cover. Cook 30 minutes. Add shrimp and cook covered 10 to 15 minutes, or until rice is tender and liquid is absorbed. Put on plates and sprinkle with Cajun spice. Can substitute ham for sausage and chicken for shrimp. Serve with corn muffins.
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