This jambalaya is literally a Mardi Gras party in a dish

Filed under: Lifestyle, Food, Food & Drink

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• 1/2 pound shrimp peeled and deveined reserving the shells
• 2 cups chicken broth
• 1 tablespoon oil
• 1/2 pound andouille sausage, sliced
• 1 onion, diced
• 1 bell pepper, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped
• 1 tablespoon creole seasoning
• 1 (28 ounce) can diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 2 bay leaves
• 1 cup long grained rice
• salt, pepper and cayenne to taste
• 4 green onions, sliced
• hot sauce to taste

1. Bring the chicken broth and shrimp shells to a boil, reduce the heat and simmer until required later.
2. Meanwhile, heat the oil in a large pan over medium-high heat, add the sausage and cook until browned on both sides, about 5-7 minutes.
3. Add the onion, celery and pepper, and cook until tender, about 5-7 minutes.
4. Add the garlic and creole seasoning and cook until fragrant, about a minute.
5. Strain the shells from the broth, add the broth, tomato paste, diced tomatoes, Worcestershire sauce, bay leaves and rice to the sausage and vegetables, bring to a boil, reduce the heat and simmer until the rice is tender and the sauce has reduced and thickened to the desired thickness, about 20-40 minutes.
6. Add the shrimp and cook until cooked, about 3-5 minutes.
7. Season with salt, pepper and cayenne to taste and served topped with the green onions and hot sauce on the side.

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