Jim Coleman Recipes
Shrimp and Sausage Jambalaya
Heat oil in heavy large pot over medium-high heat; add onion, bell peppers, parsley and garlic to pot.
Sauté until onions are tender, about 5 minutes. Add sausage, bay leaves, chili powder, thyme, cayenne pepper; saute until spices are fragrant and flavors blend, about 5 minutes.
Add rice; stir to coat.
Pour broth over rice mixture in pot. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed and the rice is tender, about 35 minutes.
Add the shrimp; press to submerge in liquid and simmer until shrimp is pink and cooked through.
Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot.