Emeril's Shrimp and Sausage Jambalaya

Ingredients:

1 teaspoon salt
2 tablespoons vegetable oil
1/2 teaspoon cayenne pepper
4 bay leaves
1 tablespoon chopped garlic

2 cups chopped yellow onions
1 cup chopped green bell peppers
2 cups peeled, seeded and chopped canned or fresh tomatoes
1/2 cup chopped celery
1/2 cup chopped green onions or scallions (green parts only)
2 cups long-grain rice

1 lb smoked sausage, cut length wise in half, cut crosswise into 1/4" slices
1 lb shrimp, peeled and devein
5 cups chicken broth

Preparation:

In a large dutch oven, heat the vegetable oil over medium heat. Add the onions, bell peppers and celery. Season with the salt and cayenne pepper. Cook, stirring, until the vegetable are wilted, about 5 minutes. Add the sausage and cook, stirring for 2 minutes, then add the broth and bring to a boil. Reduce the heat to medium-low, cover and cook until the rice is tender and most of the liquid is absorbed, 25 to 30 minutes. Stir in the green onions, remove bay leaves and serve HOT!




By Mark Foster