1 1/2 lb. medium shrimp, shelled and deveined
3/4 t. cayenne pepper
3/4 t. salt
1/2 t. freshly ground black pepper
1 t. vegetable oil
2 lbs. andouille sausage, cut in half lengthwise then sliced diagonally into bite-size pieces
2 medium onions, diced
2 medium red bell peppers, diced
2 medium green bell peppers, diced
4 garlic cloves, minced
1 bay leaf
14 oz. can chopped tomatoes
4 1/2 c. chicken stock
1 1/2 c. white rice
Toss shrimp with cayenne, salt and black pepper; set aside in the refrigerator.
Heat oil in a large stockpot. Add sausage and brown over medium-high heat, turning as necessary. Remove sausage with a slotted spoon; drain on paper towels.
Reduce heat to medium-low. Add onions; saute for 5 minutes. Add bell peppers, garlic and bay leaf; saute for 5 minutes longer.
Add tomatoes and browned sausage; bring to a simmer. Reduce heat to low, cover and simmer for 20 minutes.
Add stock and bring to a simmer, scraping bottom of pot. Reduce heat to low, cover and simmer 15 minutes.
Add rice and bring to a boil. Cover, reduce heat to low, and cook until rice is just tender, about 20 minutes. Add shrimp and remove from heat. Cover and let sit for 10 minutes. Stir thoroughly. If shrimp are not completely cooked, put pot back on heat and simmer a minute or two, stirring constantly, until shrimp just turn pink.
Note: Jambalaya freezes well. After thawing and reheating, garnish with minced parsley.
Serves: 8
Source: SF Chronicle
Prepared by: Lena for the January 2001 meeting