Wild Rice Jambalaya

Photo by www.chow.com
Ingredients
- 12 ounces medium shrimp, peeled, deveined, and coarsely chopped
- ½ teaspoon hot sauce, such as Tabasco, plus more as needed
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
- 1 ½ cups low-sodium chicken broth
- 2 (14-½-ounce) cans diced tomatoes and their juices
- 2 ½ cups "cooked wild rice":/recipes/29465
- + 14 more ingredients
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- Freshly ground black pepper
- Kosher salt
- ½ teaspoon celery salt
- 1 teaspoon dried oregano
- 1 teaspoon Old Bay Seasoning
- ¼ to ½ teaspoon cayenne pepper
- 1 tablespoon paprika
- 4 medium garlic cloves, minced
- 1 medium celery stalk, medium dice
- 1 medium red bell pepper, "cored,":http://www.chow.com/food-news/54917/how-to-core-a-pepper/ seeded, and medium dice
- 1 medium green bell pepper, "cored,":http://www.chow.com/food-news/54917/how-to-core-a-pepper/ seeded, and medium dice
- 1 medium yellow onion, medium dice
- 8 ounces fully cooked andouille or smoked chicken sausage
- 2 tablespoons olive oil
Heat the oil in a large wide pot or Dutch oven with a tightfitting lid over medium heat until shimmering. Add the sausage and cook, turning occasionally, until browned all over, about 6 minutes. Remove to a cutting board and, when cool enough to handle, slice into 1/2-inch rounds; set aside. Do n...
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