Jambalaya Recipe Italian Sausage Shrimp

Stir in broth tomatoes bay leaf tabasco sauce oregano thyme and allspice.

Jambalaya recipe italian sausage shrimp. Add the stock and bring to a rolling boil. 1lb of frozen cooked tail off shrimp 1 5 pounds of johnsonville italian sausage links any italian sausage links will do 1 cup of frozen okra 1 cup of frozen corn 1 can of black beans drained and rinsed 1 can of red beans drained and rinsed 2 cups of rice 1 2 tbs cayenne pepper creole. Ingredients 2 tablespoons butter 8 ounces andouille sausage cut into 1 4 inch slices 2 tablespoons ground paprika 1 tablespoon ground cumin teaspoon cayenne pepper cup diced tomatoes 1 large green bell pepper diced 2 stalks celery sliced 1 4 inch thick 4 green onions thinly sliced 1 teaspoon.

Increase the heat to high 300 cover and cook just until the shellfish are firm. Return to a boil reduce the heat to low and simmer covered for 20. Meanwhile in a medium skillet over medium heat cook the sausage turning often until browned about 5 minutes.

Heat oil in a large heavy saucepan or dutch oven over medium high heat. During the last 15 minutes of cooking stir the sausage shrimp and scallops into the jambalaya. Add sausage celery onion bell pepper and garlic.

Cook 5 minutes or until vegetables are tender stirring frequently. Meanwhile slice the sausages. Stir in the stock the stefano brand arrabbiata sauce bring to a boil turn down the heat cover and simmer for 10 minutes.