Pella Chronicle

Food

February 1, 2013

Cajun Chicken Sausage Jambalaya

Pella — 1 large onion, chopped

1 medium green pepper, chopped

2 ribs celery, chopped

2 jalapeno peppers, seeded and diced (optional)

2 Tbsp olive oil

1 package (12 ounces) Johnsonville cajun style chicken sausage links, sliced

2 cloves garlic, minced

1 can (28 ounces) tomatoes, diced

1/2 cup water

1 Tbsp tomato paste

3/4 tsp Cajun seasoning

1/2 pound frozen cooked medium shrimp, thawed and tails removed

2 cups hot cooked rice

1. In a large saucepan, saute onion, pepper, celery and jalapeno peppers in oil until crisp-tender.

2. Add sausage and garlic; saute 1 to 2 minutes longer.

3. Add tomatoes, water, tomato paste and seasoning; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

4. Stir in shrimp and rice; heat through.

Serves 6.

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