New Orleans-Style Jambalaya

New Orleans-Style Jambalaya

2 tablespoons [30 mL] oil
1/2 pound [227 g] raw large shelled deveinded shrimps, thawed if frozen
1 large onion, chopped
1 small sweet green pepper, membranes removed and seeded, chopped
1 medium celery stalk, chopped
1 clove garlic, chopped
8 ounces [227 g] smoked pork sausages [andouilles]
1 cup [250 mL] long grain white rice
1 1/2 cups [375 mL] chicken broth
2 cups [500 mL] drained chopped canned tomatoes
1 teaspoon [5 mL] dried thyme
1/2 teaspoon [2,5 mL] Tabasco sauce
1 bay leaf
Salt and pepper, to taste



Heat oil into a large casserole over medium heat.
Brown shrimps turning oven for approximately 1 minute, tuntil firm.
Using a slotted spoon, remove shrimps from frypan; reserve.
Add chopped onion, sweet green pepper, celery and garlic along with sausages to casserole.
Cook stirring for 2 minutes.
Stir in rice, then pour in chicken broth; add chopped tomatoes, thyme, Tabasco sauce and bay leaf.
Bring to a boil over high heat, lower heat, cover and leave to simmer slowly for approximately 20 minutes, until rice has absorbed all the liquid.
Use a fork to mix in reserved shrimps.
Cover and leave to simmer for 5 minutes.
Throw away bay leaf; salt and pepper mixture to taste.
Serve immediately.