Shrimp Jambalaya – Aunt Kiki
2 slices reduced sodium bacon (or 8 oz of sausage)
1 oz turkey sausage, sliced
1 large onion, diced
2 cloves garlic, finely chopped
1 sweet green pepper, diced
2 stalks celery, diced
1 ¾ cup chicken stock
1 can (14 oz) reduced-sodium tomatoes
¼ cup chopped parsley
1 box (7 oz) wild pecan rice or 1 cup long-grain rice
½ teaspoon hot red pepper sauce
½ teaspoon dried thyme
1 bay leaf
¼ teaspoon pepper
12 oz medium shrimp, peeled and deveined
In a 4-quart saucepan, cook the bacon over moderate heat until crisp.
Using a slotted spoon, transfer the bacon to a plate.
Add the sausage slices to the pan and cook, stirring frequently, about 5 minutes or until browned. Transfer to the plate with the bacon.
Add onion, garlic, green pepper, and celery and sauté, stirring, about 5 minutes. If necessary, add a little stock to keep the vegetables from browning.
Stir the tomatoes, remaining stock, parsley, rice, hot red pepper sauce, thyme, bay leaf, and pepper into vegetables. Bring the mixture to a boil.
Cover pan and simmer 20 to 30 minutes, until rice is just tender and most of the liquid has been absorbed.
Stir in shrimp, sausage, and bacon. Cover and continue to simmer about 5 minutes or longer, until shrimp are pink and firm. Discard bay leaf.