Terri Storter'S Hot Jambalaya

• 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

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

garlic butter, onion, celery, green pepper, shrimp stock, sausage, tomatoes, jambalaya spice, bay leaf, shrimp, rice, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=666025 (may not work)