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Ingredients

• 3 T. butter
• 1 1/2 C. Andouille sausage, Cut in half lengthwise and then 1/2 in slices
• 1 1/2 C. green pepper, diced and divided in half
• 1 1/2 C. onions, diced and divided in half
• 1 1/2 C. celery, diced and divided in half
• 1 C. tomatoes, diced
• 1 8 oz. can tomato sauce
• 2 C. long grain white rice
• 4 cloves garlic, minced
• 2 T. Worcestire Sauce
• 1 T. hot sauce
• 4 1/2 C. chicken stock
• 3 bay leaves
• 2 T. creole seasoning
• 1 lb. raw shrimp

Description

This Jambalaya Is The Best I Have Ever Tasted, Including The Napoleon House In The French Quarter.

Group Recipes