Jambalaya (go me!)

Jambalaya

Adapted from Better Homes and Gardens Cookbook

1 lb peeled and deveined shrimp

½ cup chopped onion

¼ cup chopped green bell pepper

2 cloves garlic, minced

2 tablespoons olive oil

2 cups chicken broth

1 can diced tomatoes, undrained

8 oz kielbasa sausage, halved lengthwise and cut into ½ inch slices

¾ cup uncooked long grain rice

1 teaspoon dried thyme, crushed

½ teaspoon dried basil, crushed

¼ teaspoon cayenne pepper

1 bay leaf

¼ teaspoon black pepper

Thaw shrimp, if frozen. Rinse shrimp. In a large, deep skillet cook onion, pepper and garlic in oil over medium-high heat until tender. Stir in broth, can of diced tomatoes, sausage, rice, thyme, basil, cayenne pepper, black pepper, and bay leaf. Bring to boil; reduce heat. Simmer, covered, for 15 minutes. Stir in shrimp and return to boil. Simmer, covered, for 5 more minutes until shrimp are cooked and rice is tender. Discard bay leaf.

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