Creole Shrimp Jambalaya

prep time:: 45 min
total time:: 1 1/2 hr

Makes 4-6 servings

We made this together for the first time in Snellville from the Bubba Gump cookbook.

ingredients

1 1/2 lbs. shrimp
1 pkg. smoked sausage, grilled & sliced
2 T. oil
1 carrot, peeled & sliced
1/2 cup chopped green pepper & celery
1 cup chopped onion
3 cloves minced garlic
1 jalapeno, diced-no seeds
1 14oz can diced tomatoes, undrained
1 8oz. can tomato sauce
1 1/4 cups water
1 cup long grain rice, uncooked
1/2 t. thyme & cayenne pepper
1 t. salt
1/4 t. chili powder,sugar,
1/2 cup chopped fresh parsley or 2T dry parsley
hot sauce to taste.

directions

Peel & de-vein shrimp. Heat oil in large kettle. Cook shrimp just long enough for pink to disappear. Remove from pan and set aside. Leave as much liquid in pan as possible. Add carrot, onion, green pepper, celery and garlic to pot. Saute for about 3 minutes. Stir in tomatoes and the rest of the ingredients. Bring to a boil, cover, reduce heat to simmer for 45 minutes or until liquid is absorbed. Stir frequently. Add shrimp, sausage & parsley 10 minutes before serving.

Source: Sue Weiden