Wild Rice Jambalaya

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
    • 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...

View full recipe at Chow

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