June 24, 2015
SAUSAGE AND SHRIMP JAMBALAYA...A FAVORITE EVENING ON THE GULF
What kind of Vacation are you looking for?
It's all about spending each day
who matter most!
This is one of our favorite dinners when we are spending
evenings on the gulf!
Just add a fresh salad, hot french bread
lots of wine!
Andouille Sausage and Shrimp Jambalaya
1 cup chopped onion
1 cup chopped green pepper
2 cloves garlic, minced
2 tablespoons olive oil
1 package (13.5 ounce) Andouille sausage, cut into 1/2-inch slices
1 can (14.5 ounces) diced tomatoes w/green chilies (Rotel)
1 can (14.5 ounces) stewed tomatoes
1 cup water
3/4 cup long grain white rice
1 pound raw shrimp, peeled and deveined
In a Dutch oven, sauté onion, pepper and garlic in oil until tender.
Add sausage, tomatoes, water and rice; bring to a boil.
Reduce heat; cover and simmer until rice is tender, about 20 minutes.
Add shrimp; simmer, covered, until shrimp are cooked, 8-10 minutes.