Smoked Sausage and Shrimp Jambalaya

Ingredients

• 1 lb shrimp, peeled
• 2 tablespoons creole seasoning
• 1 lb smoked sausage, sliced on the diagonal
• 2-3 tablespoons olive oil
• 1 1/2 cups onions, chopped
• 1 cup bell pepper, diced, red and green
• 1 small hot pepper, diced (optional)
• 2 celery ribs, sliced
• 4 garlic cloves, chopped
• 1 medium tomato, chopped
• 4 bay leaves
• 1 1/2 teaspoons hot sauce (to taste)
• 1 1/2 teaspoons worcestershire sauce
• 1 1/2 cups rice
• 3 cups chicken stock
• 1 cup white wine
• 1/4 cup parsley

Directions

1. 1

   Sprinkle shrimp with creole seasoning, set aside.

2. 2

   Saute smoked sausage in half the oil til browned. Set aside.

3. 3

   In the same pan, saute onion, peppers and celery in remaining oil until the onion turns translucent (about 5-7 minutes).

4. 4

   Add garlic, tomato, bay leaves, worcestershire, and hot sauce, saute 2 minutes.

5. 5

   Add rice, saute 2 more minutes.

6. 6

   Slowly add broth and wine, stirring constantly, heat to a boil. Cover and simmer over low heat 15 minute.

7. 7

   Stir in shrimp and sausage, cover and cook 10 more minutes. Add parsley, remove from heat and stir.