Shrimp Andouille Jambalaya

3 cups Cooked Rice
1 lb Seasoned, Cooked Shrimp
2 cups Sliced Andouille
1 cup Chopped Celery
1 Medium Chopped Onion
1 Clove Minced Garlic
2 tbs Margarine or Butter
4 Medium Cut Up Tomatoes
One 6 oz Can Tomato Paste
1/3 cup Water
1-2 tsp Creole Seasoning
1 tsp Lea & Perrins Worcestershire Sauce
1 Dash Louisiana Hot Sauce

*** Combine rice, shrimp, and sausage in a (1-1/2 quart) casserole dish; set aside. Combine celery, onion, garlic and margarine in a (1 quart) measure. Microwave on high (100%) 3 to 4 minutes or until tender. Stir in tomatoes, tomato paste, water, worcestershire sauce, and hot sauce. Microwave on high (100%) 5 to 8 minutes or until flavors are blended, stirring once. Add tomato to rice, shrimp and sausage; stir well. Microwave on high (100%) 8 to 10 minutes or until heated through.

Yield: 6 Servings

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Jambalaya, Rice Dressing, Rice Dishes

Cajun Country -- New Iberia, Louisiana