Andouille Jambalaya

Title: Andouille Jambalaya
Yield: 6 Servings
Categories: Ethnic, Cajun 

Ingredients: 

      2 tb Vegetable oil
      2 lg Onions; chopped, divided
    3/4 lb Andouille sausage; thinly
           -sliced
      1 md Green bell pepper; cored,
           -seeded and coarsely chopped
      1    Celery rib; chopped
      2    Garlic cloves; minced
      1 c  Long-grain white rice
      1 cn (14 1/2-ounce) crushed
           -tomatoes in puree
      2 ts Dried oregano leaves
      1 ts Tabasco sauce
    1/2 ts Dried thyme leaves
    1/2 ts Cayenne pepper
      1    Bay leaf
      2 c  Chicken broth
      1 lb Medium shrimp; peeled and
           -deveined


  Heat the oil in a heavy-bottomed 2-quart saucepan over medium heat. Add
  half the onions and cook, uncovered, stirring occasionally, until the
  onions are caramelized but do not burn, about 5 to 10 minutes. Add the
  remaining onions, the sausage, green pepper, celery and garlic. Cook,
  stirring frequently, for 5 minutes. Add the rice and stir to coat with oil.
  Add the tomatoes, oregano, Tabasco sauce, thyme, cayenne, bay leaf and
  chicken broth. Bring to a boil over high heat, cover, reduce the heat and
  cook until liquid is absorbed and rice is tender, about 25 minutes. Add the
  shrimp, cover and cook an additional 5 minutes over low heat, or until the
  shrimp are pink. Taste and adjust seasoning.
  
  Recipe by: The Hartford Courant
  
  Posted to MC-Recipe Digest V1 #781 by John Snell, jws@teleport.com on