Jambalya

Oh what can I say! There is something comforting about rice in a hearty tomatoe sauce loaded with seafood and sausages. It's an endless possiblity with this entree...amazing!

Andouille sausage can vary in spiciness, if the sausage you choose isn't spicy enough, add some cayenne to the pot, but you can chooseany sausage; tasso, chorizo, or linguica sausage.
1 Tbsp of vegetable oil
8 ounces of andouille sausage slicced 1/4 inch thick
1 minced onion
1 rib celery chopped fine
5 garlic cloves minced
1 1/2 cups long grain white rice
1 tsp salt
1 tsp of thyme
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) bottle clam juice
1 1/2 cups chicken broth
1 pound extra large shrimp peeled and  deveined
2 tablespoons freash parsley chopped

Heat oil in a large dutch oven  on medium high heat until simmering and add sausages and cook until golden brown. Remove and place on a paper towel.




Place onion and celery to the pot on  medium high heat. Cook until veggies are soften, about 5 minutes. Stir in garlic for about 15 seconds or until fragrant stirring up any bwoned tid-bits on the bottom of the pan. Add the rice, salt and thyme and stir for one minute.

Pour in the tomatoes its juice, the clam juice and chicken broth along with the browned sausages.

Bring to a boil, scraping up any browned bits on the bottom of the pan. Reduce heat to low and cover for 25 minutes; occasionally stiring the pot.
Scatter shrimp over the rice and continue to cook with the lid on until the shrimp is cooked and rice is tender, about 5 minutes. Taste and add any pepper or desired spiciness if need by using 1 tsp of cayenne at a time. Stir in parsley and it is grubbin' time, so don't for get the Tabasco!