Recipe: Shrimp and Sausage Jambalaya

Recipes using McCormick Organic Thyme

Shrimp and Sausage Jambalaya Ingredients

• 1 lb smoked sausage, thinly sliced
• 3 tbsps olive oil
• 2/3 cup chopped green pepper
• 2 garlic cloves, minced
• 3/4 cup chopped fresh parsley
• 1 1/2 ribs of celery, chopped
• 2 (16oz) cans tomatoes
• 2cups chicken broth
• 1 cup chopped green onions
• 1 1/2 tsp thyme
• 2 bay leaves
• 2 tsps oregano
• 1 tbsp creole seasoning
• 1/2 tsp sea salt
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper
• 2 cups long grain coverted rice, washed
• 3 lbs raw shrimp

To make Shrimp and Sausage Jambalaya

1. In 4 qt heavy pan, saute sausage; remove with slotted spoon.
2. Add oil to drippings and saute green pepper, garlic, and celery for 5 minutes.
3. Chop tomatoes and reserve liquid.
4. Add tomatoes with liquid, broth, and onions.
5. Stir in spices.
6. Add rice which has been washed and rinsed three times.
7. Add sausuage and cook 30 minutes, covered, over low heat, stirring occasionally.
8. After most liquid has been absorbed by rice, add shrimp and cook until pink.
9. Transfer mixture to an oblong baking dish.
10. Bake approx 25 minutes at 350° F.

Makes 10 servings of Shrimp and Sausage Jambalaya