July 24, 2009

Jambalaya (go me!)

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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