
Shrimp
jambalaya
Servings: 4
Prep time: 15
Cook time: 20
Ingredients
- ½ lb andouille or smoked sausage, sliced
- ½ medium onion, chopped
- ½ cup chopped celery
- 1 large green bell pepper, chopped
- 2 garlic cloves, minced
- 2 tsp Blackening Seasoning
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 medium plum tomatoes, chopped
- 2 cups chicken stock, homemade (following) or store-bought
- 1 cup uncooked long-grain rice
- 1 lb. shrimp, peeled and deveined
- ½ cup chopped fresh parsley
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Notes:
I purchased about 8 lbs. of shrimp from an online company (because I miss the gulf shrimp I grew up with) so while I deleted many of my shrimp recipes, thinking I would forever be limited.
This dish was easy enough to put together, I think it could be improved, but I will have to make it again and see what I change. The original recipe is from a cookbook that Add a Pinch published, and I have provided the link below if you would like the recipe. Link: Purchase Add a Pinch Cookbook.
All Photographs Copyright Tink's Kitchen and JSGrey
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