Shrimp Jambalaya

This is a basic jambalaya recipe, you can add spicy andouille sausage, or make  it vegan by adding okra instead. If adding chicken, saute it and the sausage before adding the celery and  onions.

Ingredients

2 tbsp olive oil 

1/2 cup sliced celery

1 small onion, chopped

1 small red or green bell pepper, chopped

2 cloves garlic, minced

2 tbsp Cajun Classic- or 1 tbsp paprika, 1/2 tsp black pepper, 1/2 tsp oregano, 1/2 tsp thyme, 1/2 tsp basil

1 3/4 cups chicken broth -or your own stock

1 cup diced fresh or canned tomatoes

1 bay leaf

1 tsp salt

Cayenne - 1 tsp or to taste

3/4 cup uncooked rice

1/2 pound shrimp, peeled and deveined 

Chopped green onions or chives

Optional - 1/2 lb boneless chicken breasts, cut in strips

                - 1/2 lb spicy andouille sausage, or merguez sausages, sliced

Instructions

Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Add celery, onion, bell pepper, and garlic. Cook 5 minutes or until vegetables are tender, stirring frequently.Stir in broth, tomatoes, bay leaf, Cajun Classic, and salt to taste. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes, stirring occasionally. Stir in rice; cover and simmer 15 minutes. Add shrimp; cover and simmer 5 minutes longer or until rice is tender and shrimp turn pink. Let stand, covered, 10 minutes. Remove bay leaf and sprinkle with chopped green onions or chives.