Wild Rice Jambalaya Recipe

• 2 tablespoons olive oil
• 8 ounces fully cooked andouille or smoked chicken sausage
• 1 medium yellow onion, medium dice
• 1 medium green bell pepper, cored, seeded, and medium dice
• 1 medium red bell pepper, cored, seeded, and medium dice
• 1 medium celery stalk, medium dice
• 4 medium garlic cloves, minced
• 1 tablespoon paprika
• 1/4 to 1/2 teaspoon cayenne pepper
• 1 teaspoon Old Bay Seasoning
• 1 teaspoon dried oregano
• 1/2 teaspoon celery salt
• Kosher salt
• Freshly ground black pepper
• 2 1/2 cups cooked wild rice
• 2 (14-1/2-ounce) cans diced tomatoes and their juices
• 1 1/2 cups low-sodium chicken broth
• 2 bay leaves
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon hot sauce, such as Tabasco, plus more as needed
• 12 ounces medium shrimp, peeled, deveined, and coarsely chopped

1. Heat the oil in a large wide pot or Dutch oven with a tightfitting lid over medium heat until shimmering.
2. Add the sausage and cook, turning occasionally, until browned all over, about 6 minutes.
3. Remove to a cutting board and, when cool enough to handle, slice into 1/2-inch rounds; set aside.
4. Do not wipe out the pot.
5. Add the onion, bell peppers, celery, garlic, paprika, cayenne, Old Bay, oregano, and celery salt to the pot and season with salt and pepper.
6. Cook, stirring occasionally, until the onion has softened, about 5 minutes.
7. Add the rice, tomatoes and their juices, broth, bay leaves, Worcestershire, and measured hot sauce.
8. Stir to combine and bring to a simmer.
9. Cook until the flavors meld, about 5 minutes.
10. Add the reserved sausage and simmer uncovered until the vegetables have softened and the liquid has slightly reduced, about 15 minutes.
11. Arrange the shrimp in an even layer on the surface of the jambalaya, cover, and simmer until firm and just cooked through, about 5 minutes.
12. Remove from heat and stir to incorporate the shrimp.
13. Discard the bay leaves.
14. Taste and season with additional salt, pepper, and hot sauce as needed.
15. Let the jambalaya rest uncovered for at least 10 minutes to allow the flavors to meld before serving.

olive oil, chicken sausage, yellow onion, green bell pepper, red bell pepper, celery stalk, garlic, paprika, cayenne pepper, oregano, celery salt, kosher salt, freshly ground black pepper, rice, tomatoes, chicken broth, bay leaves, worcestershire sauce, hot sauce, shrimp

Taken from www.chowhound.com/recipes/wild-rice-jambalaya-29468 (may not work)