Shrimp & Andouille Sausage Jambalaya
Ingredients
- 3/4 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped green bell peppers
- 2 garlic cloves , minced
- 2 tablespoons butter or margarine
- 8 ounces andouille sausages , sliced
- 2 (14 1/2 ounce) cans diced tomatoes , undrained
- 1 (10 1/2 ounce) can beef broth
- 1 cup uncooked long-grain rice
- 1 cup water
- 1 teaspoon sugar
- 1 teaspoon dried thyme
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1 1/2 lbs fresh jumbo shrimp , peeled and deveined
- 1 tablespoon chopped fresh parsley
Directions
In a Dutch oven, saute onion, celery, green bell pepper, and garlic in butter until tender.
Add the next 9 ingredients; bring to a boil.
Reduce heat; cover and simmer until rice is tender, approximately 25 minutes.
Add shrimp and parsley; simmer, uncovered, until shrimp are cooked, approximately 7-10 minutes.