Jambalaya
submitted by: Kathy Jackson
serves:6-8
Ingredients:
8 oz Kielbasa or smoked sausage (preferably uncured--no nitrites), sliced 1/2" rounds
2 tablespoons olive oil
2 cups onions chopped
1 cup celery chopped
1 cup red bell pepper chopped
1 lb med raw shrimp peeled and deveined (can substitute shredded or chopped cooked chicken, but I like shrimp better)
2 cloves garlic minced (or 2 tsp minced from a jar, but fresh is better)
4 cups tomatoes, chopped (or 2x 14oz. cans diced, preferably unsalted or low salt but fresh is better)
Tony Chachere's Cajun seasoning (the green one) to taste (can season with salt, pepper, and Tabasco instead--the advantage to the Tony Chachere's is that I find when it is salty enough it is also spicy enough--if that makes sense)
Scallions (optional)
mustard greens (optional)
Directions:
Brown kielbasa in oil over med high heat (3 min.). Stir in onions, celery, and bell peppers and saute another 5 min. Add shrimp and garlic and cook another 3 min stirring constantly until shrimp is evenly cooked, but NOT overcooked. Stir in tomatoes and rice. Cook 3-4 min more to heat through. Season with Tabasco, salt, and pepper or Cajun seasoning. Garnish with scallions and serve.
You can add mustard greens (stemmed and sliced) with the tomatoes.
