Shrimp And Sausage Jambalaya - cooking recipe

Ingredients

2 Tbsp. vegetable oil
1 lb. andouille, chorizo or other smoked sausage, cut crosswise into 1/4-inch slices
2 c. chopped onions
3/4 c. chopped bell peppers
3/4 c. chopped celery
salt and cayenne to taste
1 c. long grain white rice
1 (14 1/2 oz.) can whole tomatoes, chopped (with juice)
1 Tbsp. chopped garlic
2 c. water
4 bay leaves
1/4 tsp. dried thyme
1 lb. medium shrimp, peeled and deveined
1/4 c. chopped green onions

Preparation

Heat the oil in a large saucepan or a cast-iron Dutch oven over medium heat. Add the sausage and cook for 2 minutes. Add onions, bell peppers and celery. Season with salt and cayenne to taste and saut for 6 to 8 minutes or until golden, wilted and soft. Add the rice and stir to coat evenly. Add the tomatoes with their juices, the garlic, bay leaves, water and thyme. Cover and cook over medium heat for about 20 minutes. Season shrimp with salt and cayenne in a mixing bowl. Add to mixture and cook for 10 minutes. Cook until rice is tender, liquid is absorbed and shrimp is pink. Remove from heat and let stand, covered, 5 minutes. Remove the bay leaves. Stir in the green onions and serve. Serves 6.