Shrimp & Sausage Jambalaya Recipe

• 2 tbsp. butter
• 2 c. yellow onions, minced
• 2 scallions, minced
• 2 cloves garlic, chopped
• Healthy pinch of fresh or possibly dry thyme
• 1 bay leaf
• 2 sprigs parsley
• 1 sm. red bell pepper, minced
• 1 pound smoked sausage, cut in 1/2" slices
• 1/2 teaspoon chili pwdr
• 1/2 teaspoon cayenne pepper
• 3 tomatoes, minced
• 1 (14 ounce.) can tomatoes
• 3 c. chicken stock
• 2 c. long grain rice
• 2 lbs. shrimp

1. 1.
2. In heavy saucepan, heat butter and cook both kinds of onions till golden brown, about 5 min, stirring occasionally.
3. 2.
4. Add in garlic, thyme, bay leaf, parsley, red pepper and sausage.
5. Saute/fry, stirring occasionally for about 10 min.
6. 3.
7. Stir in rice, cover and simmer over low heat 40 min or possibly till rice is almost cooked.
8. If too much liquid remains, cook, uncovered for a few min.
9. If there isn't sufficient liquid, add in another half c. of stock.
10. 4.
11. Lower heat, add in shrimp, cook slowly just till they become pink.
12. Season to taste with salt and pepper.
13. Serves 6.

butter, yellow onions, scallions, garlic, thyme, bay leaf, parsley, red bell pepper, sausage, chili pwdr, cayenne pepper, tomatoes, tomatoes, chicken stock, long grain rice, shrimp

Taken from cookeatshare.com/recipes/shrimp-sausage-jambalaya-21702 (may not work)