Shrimp Jambalaya

[sandl]

Servings = 2,  Serving size =about 2 1/2 cups

1 tsp olive oil
2 cloves garlic (minced)
1 medium onion (diced)
2 ribs celery (diced)
1/2 medium green bell pepper (diced)
2 ounces andouille sausage
1 15 ounce can no salt added diced tomatoes
2 bay leaves
1 tsp no salt Creole seasoning
1/8 tsp salt
4 cups water
1/2 cup brown jasmine rice
fresh ground black pepper (to taste)
8 ounces shrimp (peeled and deveined)

Place the olive oil in a large skillet over medium high heat. Add the garlic and
cook for about 2 minutes. Do not let the garlic brown.

Add the onion and cook for about 3 minutes until it begins to soften slightly.

Add the celery and green peppers and cook for about 2 minutes, stirring
frequently.

Cut the sausage lengthwise and then crosswise into half discs. Add the sausage
to the pan and cook for about one minute.

Add the tomatoes, bay leaves, creole seasoning, salt, water, rice and pepper to
the pan.

Cover and simmer, stirring occasionally for about 45 minutes.

Add the shrimp and cook for about 5 minutes until they are cooked through and
serve.

source: yahoo.com/group/Recipes-for-2

Notes:  Water can be reduced to make it less soupy,  can use some chicken broth for richer flavor

[Trish]

Wonderful! A small recipe for Jambalaya.