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Sunday, October 10, 2010

Shrimp Jambalaya

From the Cookbook, The Classico Pasta Sauce Cookbook: Start with Classico and Create Tempting Home Cooked Meals"
Shrimp Jambalaya page 147 Recipe altered slightly

2 Tbsp olive oil
2 stalks celery, chopped
1 onion, chopped
1 green bell pepper, seeded and chopped
1 (12 oz) package kielbasa, cubed
2 lbs frozen, cooked, peeled shrimp, tail removed
1 small spoonful garlic in olive oil
1 1/2 tsp dried thyme leaves
1/2 tsp cayenne pepper
1/4 tsp salt
1/4 tsp pepper
1 1/2 cups rice (I used brown rice, delicious but increase cooking time)
2 cups chicken broth
1 jar (26 oz) Classico brand Fire Roasted Tomato and Garlic Pasta Sauce

In large pot, heat oil over medium heat. Add celery, onion, and green pepper. Cook until tender. Add kielbasa or ham. Add garlic, thyme, cayenne, salt and pepper. Add rice and cook, stirring for 1 minute.

Stir in chicken broth, pasta sauce and shrimp. Bring to a boil, reduce heat. Cover and cook until rice is tender but mixture is still moist, about 20-25 minutes for white rice, longer for brown rice.

This has quite a kick to it, my kids loved it. But if you want it a little milder, skip the cayenne and don't use the entire jar of sauce.
I do not think substituting another brand/flavor of sauce would give the same results, it is a specific flavor that is delicious.
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