Shrimp Jambalaya - cooking recipe

Ingredients

3 lb. shrimp, shelled and deveined
1 lb. smoked sausage, sliced
1 Tbsp. vegetable oil
1 Tbsp. butter or margarine
1 c. chopped onion
1 c. chopped green pepper
1/2 c. finely chopped celery
3 cloves garlic, minced
1 1/2 c. long grain rice
1 (16 oz.) can whole tomatoes, undrained
2 c. chicken stock or water
2 bay leaves
1 tsp. dried thyme
1 tsp. dried basil
1/2 tsp. chili powder
1/2 c. chopped green onion
1/4 c. minced parsley

Preparation

Cook shrimp and sausage in oil and butter in a large saucepan over low flame for 5 minutes.
Add onion, green pepper, celery and garlic.
Cook until tender.
Stir in remaining ingredients, except green onions and parsley; heat to boiling.
Reduce flame and simmer, covered, for 30 minutes or until rice is tender.
Five minutes before the Jambalaya is done, add green onions and parsley.
Makes 6 servings.