Shrimp Jambalaya

• 3 to 4 lb. shrimp
• 1 lb. smoked sausage
• 2 Tbsp. oil
• 1 c. chopped onions
• 1 c. chopped green peppers
• 1/2 c. finely chopped celery
• 1 (16 oz.) can tomatoes
• 3 garlic cloves, chopped
• 1/4 c. chopped parsley
• 1 1/2 c. long grain rice
• 2 c. beef stock or water
• 1/4 c. chopped green onions
• 2 bay leaves
• 1 tsp. basil
• 1/8 tsp. cayenne pepper
• 1 tsp. salt
• 1/8 tsp. cloves
• 1/8 tsp. allspice
• 1/2 tsp. chili powder

1. Peel shrimp; slice shrimp lengthwise. Dice or slice sausage and saute in oil and butter over low fire about 5 minutes. Add onions, green peppers, celery and garlic; slowly saute until tender. Stir in tomatoes, seasonings, rice and water. Reduce heat and cover. Cook at low temperature 25 to 30 minutes. About 5 minutes before jambalaya is ready, add green onions and parsley. Cook until rice is fluffy. Serves 6.

shrimp, sausage, oil, onions, green peppers, celery, tomatoes, garlic, parsley, long grain rice, beef stock, green onions, bay leaves, basil, cayenne pepper, salt, cloves, allspice, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996241 (may not work)