Cajun Jambalaya

Jambalaya
6 servings

Ingredients

Section 1

·       1 small yellow onion, diced

·       1 T garlic cloves, minced

·       1 T butter

Section 2

·       2 ½ C of Chicken stock

·       1 - 14 oz can of diced tomatoes

·       1 - 8 oz can of tomato sauce

·       ¾ lb of smoked andouille sausage - cut into 1/2" pieces 

Section 3: Dry ingredients

·       1 C of white rice

·       2 bay leaves

·       1 T dried parsley flakes

·       ½ tsp of dried thyme

·       ½ tsp of garlic powder

·       ¼ tsp of cayenne

·       ½ tsp of kosher salt

·       ¼ tsp of pepper

Shrimp

·       ¾ lb. of 31-40 peeled & deveined shrimp

Directions:

1.     Melt butter in medium size stock pot

2.    Add in onions & garlic

3.    Sauté till almost caramelized

4.     Add in sections 2 & 3

5.    Bring to a boil, cover and reduce to a simmer. Once it's simmering, let it go for 20 minutes. Stir every 2 or 3 minutes. If you don't the rice will stick to the bottom of the pot.

6.    Add in the shrimp and let it cook for 5 or 6 minutes just until they are opaque

7.    Remove the 2 bay leaves & serve