Henry's Sports , Bait & Marine
Jambalaya
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Jambalaya
 
Lb. sausage, andouille or any good smoked sausage, sliced " thick or chopped coarse
1  Large Onion , chopped
2 Ribs celery, chopped
1 Cup green pepper, chopped
Cup red pepper, chopped
4 Cloves garlic, minced
Cup olive oil
 Can chopped tomatoes
Teaspoon each thyme, oregano
 Teaspoon liquid smoke
1 Bay leaf
1 Pinch saffron (optional)
Cayene pepper to taste
1 Cup converted rice
2 Cups good chicken stock
12 Shrimp, peeled(optional)
Cup Italian parsley, chopped
 
Saute sausage in large saute pan or braiser pan that has a good cover until slightly browned . Add oil, onions, celery and saute until transluscent. Add peppers & garlic heat 2 minutes then add sesonings & liquid smoke. Stir 1 minute add rice. Stir  1 minute to coat rice. Add tomatoes & stock bring to simmer with cover on pan. Cook until liquid is absorbed. Remove bay leaf. If using, place shrimp on top of rice & cover. Cook until shrimp become opaque. Garnish with chopped parsley. Enjoy. Serves 4 .
  

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