Creole Andouille and Shrimp Jambalaya
2 Tbsp. oil
1 lb. sausage
1 lb. chicken
1 cup onion
1/2 cup celery
1/2 cup bell pepper
3 Tbsp. Creole seasoning
2 cloves garlic
2 oz. tomato paste
2 cups crushed tomatoes
1/2 cup tomatoes diced
1 bay leaf
2 Tbsp. sugar
salt to taste
4 cups stock
2 cups uncooked rice (long grain converted rice)
1 lb. shrimp cooked
Parsley and green onion for garnish
Brown the sausage and chicken over a medium-high heat. Add vegetables and Creole seasoning, sauté for 5 minutes or until the vegetables are soft.
Add the tomato paste, and sauté for 2 minutes. Add crushed tomatoes, diced tomatoes, bay leaf, and sugar. Simmer for 5 minutes to let the flavors blend. Stir occasionally. Add stock and bring to a boil. Adjust seasoning and make sure it is a little over seasoned because rice absorbs a lot of flavor. Add rice stirring well, bring back to a boil, cover and simmer on low for 10 minutes.
Turn off heat, uncover and stir rice thoroughly. Fold in shrimp, and cover for 20-25 minutes to let rice finish cooking, and shrimp to heat.
Garnish with parsley, and green onions.
Tip: If you choose, 6-8 strips of diced bacon can be sautéed in a pan prior to the sausage and chicken and then removed. Later, it can be added when shrimp is stirred in.
