Shrimp and “Sausage” Jambalaya

Jambalaya1/2 Onion

2 Stalks Celery

1/2 Red Bell Pepper

2 cloves Garlic

1/2 Cup Veggie Sausage [ground in a plastic tube container called Gimme Lean!] It takes and has the aroma of real sausage.

Olive Oil

1 Cup Rice

Salt

1/4 teaspoon Cayenne Pepper

1 Cup Diced Tomatoes

1 Cup Clam Juice

1 1/2 Cups Stock

15 pieces of large Shrimp

Chop up the garlic, pepper, onion and celery in a food processor.

VeggiesHeat the olive oil in a dutch oven. Add the sausage and saute until brown – as brown as possible. The more cooked through the better – you don’t want it mushy. Add the chopped veggies and cook until soft.

Veggie SausageThen add the tomatoes. Bring to a high heat. Season with salt and cayenne pepper.

TomatoAdd the clam juice and broth and bring to a boil. Add the rice and simmer for 20 minutes until cooked.
Rice The shrimp goes in last and heat until cooked through. Cook until the juices thicken and reduce.

with Shrimp

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