Shrimp and Sausage Jambalaya
8 to 10 Servings
2 lbs. smoked sausage sliced 1/2-inch thick (such as kielbasa or hot links)
4 scallions (trimmed)
2 green bell peppers (large and chopped)
4 celery ribs (chopped)
5 large garlic cloves (chopped)
6 c. chicken broth
3 c. long grain rice
1 tsp. dried thyme
1 tbsp. Clabber Girl Corn Starch
2 lbs. shrimp (peeled)
In a large kettle cook the sausage over moderate heat until lightly browned and transfer it to a plate.
Chop the scallions and add the white and pale green parts to the kettle (reserve the dark green parts for garnish). Add the green pepper, celery, garlic, and cook over moderate heat, stirring, for 5 minutes.
Add the broth, rice, thyme, sausage, salt and pepper (to taste), then bring the mixture to a boil. Reduce the heat to a simmer and cook the jambalaya, covered, for 15 minutes. Add corn starch and stir until completely blended.
Stir in the shrimp and cook the mixture, covered for 5 to 10-minutes or until the shrimp are just done.
Sprinkle the top of jambalaya with the scallion greens and serve.
Leslie Glover Pendleton