Ingredients
- shrimp (2 pounds E-Z Peel large 21-25 count)
- olive oil (3 T)
- flour (3 T)
- Ground Mild Sausage (1 lb)
- Onion (medium), chopped
- celery (1 cup), chopped
- green pepper, chopped
- minced garlic (1 Tablespoon)
- chicken broth (16oz)
- diced tomatoes (14.5 oz can)
- fresh parsley (½ cup), chopped
- cayenne pepper (¼ teaspoon)
Serve over Rice
Instructions
- In a large pot, add: sausage, onion, green pepper, & celery in oil
- Halfway through cooking sausage, add flour
- Stir in: chicken broth, tomatoes, garlic, parsley, and Cayenne pepper
- Bring to a boil. Cover, reduce heat, and simmer 20 minutes
- Cook rice
- Add shrimp and cook until shrimp are pink, stirring frequently
- Serve over rice
Originally from http://welshtlc.com/WelshKitchen/Entrees/Shrimp_Jambalaya.htm