Terri Storter'S Hot Jambalaya - cooking recipe

Ingredients

3 Tbsp. Garlic Butter (recipe follows)
1/2 c. onion, chopped
1/4 c. celery, chopped
1 Tbsp. green pepper, chopped
1/4 c. shrimp stock* or water
1 Louisiana hot link sausage, sliced
1 c. canned tomatoes, crushed roughly
1 Tbsp. Jambalaya Spice (recipe follows)**
1 bay leaf
8 raw shrimp, shelled
1 1/2 c. cooked rice
2 Tbsp. parsley, minced

Preparation

Saute onion, celery and pepper in garlic butter for 2 to 3 minutes or until limp.
Add stock*, tomatoes and spices.
Simmer briskly, uncovered and stirring frequently, for 5 minutes. Mixture will be thickened and reduced.
Add sausage and cook another 2 minutes, until further reduced.
Stir in shelled raw shrimp and cook another 2 minutes until shrimp are barely opaque. Add cooked rice and stir well.
Serve immediately sprinkled with parsley for garnish.