Andouille Sausage and Shrimp Jambalaya
from Johnsonville
INGREDIENTS
from Johnsonville
INGREDIENTS
1 cup chopped onion
1 cup chopped green pepper
2 cloves garlic, minced
2 tablespoons olive oil
1 package (13.5 ounce) Johnsonville® Andouille Sausage, cut into 1/2-inch slices
1 can (14.5 ounces) diced tomatoes w/green chilies
1 can (14.5 ounces) stewed tomatoes
1 cup water
3/4 cup long grain white rice
1 pound raw shrimp, peeled and deveined
1 cup chopped green pepper
2 cloves garlic, minced
2 tablespoons olive oil
1 package (13.5 ounce) Johnsonville® Andouille Sausage, cut into 1/2-inch slices
1 can (14.5 ounces) diced tomatoes w/green chilies
1 can (14.5 ounces) stewed tomatoes
1 cup water
3/4 cup long grain white rice
1 pound raw shrimp, peeled and deveined
DIRECTIONS
In a Dutch oven, sauté onion, pepper and garlic in oil until tender.
Add sausage, tomatoes, water and rice; bring to a boil.
Add sausage, tomatoes, water and rice; bring to a boil.
Reduce heat; cover and simmer until rice is tender, about 20 minutes.
Add shrimp; simmer, covered, until shrimp are cooked, 8-10 minutes. Serve.
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