Jambalaya

Jambalaya


2 tablespoons olive oil

1/2 pound summer sausage, sliced in 1/4-inch pieces

1 onion, diced

1 green bell pepper, diced

1 stalk celery, chopped

2 (14.5 ounce) cans chicken broth

2 (10 ounce) cans rotel

1 1/2 tablespoons Cajun seasoning

1 1/2 cups white long grain rice (uncooked)

12 ounces cooked shrimp, peeled and deveined


In a large Dutch oven, heat olive oil and cook sausage pieces over medium heat for about 8 minutes. Add onions, green pepper, and celery and continue to cook and stir until vegetables are soft, about 12 minutes. Add chicken broth, rotel, Cajun seasoning, rice, and shrimp. Bring to a boil, then lower heat, cover, and simmer for 25 minutes, stirring occasionally. Let stand 5 minutes before serving.


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