Shrimp and Sausage Jambalaya
Crusty Garlic Bread
- ¾ lb medium-size shrimp, peeled and deveined
- ½ (13-oz) pkg smoked Cajun-style andouille sausage, cut into ¼-inch-thick slices
- ½ cup chopped onion
- ½ green bell pepper, chopped
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 1 tsp Cajun seasoning
- 1 bay leaf
- 1½ cups chicken broth
- 1 (14.5-oz) can diced tomatoes
- ¾ cup long-grain white rice
- Pat shrimp dry with paper towels; set aside.
- Cook sausage, onion, bell pepper, and garlic in hot oil in a large skillet over medium-high heat until sausage is browned and vegetables are tender.
- Add Cajun seasoning, bay leaf, broth, and tomatoes; bring to a boil. Sprinkle rice over tomatoes, reduce heat, cover and simmer 15 minutes.
- Stir in shrimp; cover, remove from heat, and let stand 5 to 6 minutes or until shrimp turn pink and rice is done.
- ½ (16-oz) pkg frozen garlic bread
- Bake bread according to package directions.
