Sunday Supper: Jambalaya Recipe

• 1/2 pound sausage (andouille, or any hot pork sausage), casing removed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 stalk celery, minced
• 1 green pepper, finely chopped
• 1 cup white rice
• 1 can (14.5 ounce) diced tomatoes
• 2 cups chicken stock
• 1/4 teaspoon smoked paprika (omit if using a smoked sausage)
• 1/2 teaspoon salt
• 1 1/2 cup okra, cut into 1 inch pieces
• 1/3 -1/2 pound peeled and deveined shrimp

1. Heat skillet over medium high heat and add sausage, breaking it into small pieces with a wooden spoon. Once sausage is browned and cooked through, about 5 minutes, remove and set aside. Add onion, garlic, celery and pepper to the hot skillet and cook until just beginning to soften, about 3 minutes. Add cooked sausage, rice, tomatoes, chicken stock, paprika (if using), salt, and okra. Cover with a lid and cook until liquid has almost been absorbed and rice is just about cooked, about 17 minutes. Add shrimp and continue cooking until liquid is fully absorbed, and shrimp are pink.

sausage, onion, garlic, celery, green pepper, white rice, tomatoes, chicken stock, paprika, salt, okra, shrimp

Taken from www.seriouseats.com/recipes/2011/10/jambalaya-pork-vegetable-stew-recipe.html (may not work)