Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

A great new recipe from !

******************************

This is a Jambalaya I made today, Tastes Rather good!

Ingredients!

3 tablespoons olive oil
1 pound sausage
2 ribs celery, diced
1 jalapeño pepper, seeded and finely chopped
1 white onion, diced
4 cloves garlic, peeled and minced
1 (14-ounce) can crushed tomatoes
3–4 cups chicken stock
1 1/2 cups uncooked long grain white rice
2 tablespoons Cajun seasoning or Creole seasoning
1 teaspoon dried thyme, crushed
1/4 teaspoon cayenne pepper
1 pound raw large shrimp, peeled and deveined
1 cup thinly-sliced okra
Kosher salt and black pepper
Green Onion's; Opt.

Instructions!

1; Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium heat. Add the sausage and sauté for 5-7 minutes, stirring occasionally, until the sausage is lightly browned. Transfer to a clean plate and set aside.

2; Add the remaining 2 tablespoons oil to the stock pot. Add celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.

3; Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.

4; Add the shrimp, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the sausage

5; Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. Remove from heat After.

6; Serve Warm, Add Green onions on top if wanted.