Chef Saundra's Famous Shrimp and Sausage Jambalaya

Chef Saundra developed this tasty Jambalaya Recipe when she was culinary director at a specialty food market. With just the right amount of tomato and spice, it's a true one pot wonder!

What you need:

2 T. olive oil

1/2 large onion, diced

1/2 sweet red or green pepper, diced

3 cloves garlic, minced

1 stalk celery, small dice

1/2 lb. of your favorite hot or mild sausage, sliced 1/4" thick (Try Andouille brand)

1 14oz can diced seasoned tomatoes

1-1/4 C. chicken broth

1 C. uncooked rice

1-2 t. dried basil

1-2 t. dried thyme

1-2 t. paprika

1 can sweet peas, drained

1/2 lb. raw shrimp, shelled and deveined

Optional: Sliced green onions, spicy hot sauce

What to do:

Saute onion, pepper, and celery in olive oil for 2 minutes. Add sausage and brown. Add garlic and saute for 1 minute. Add tomatoes, broth, rice, and seasonings. Bring to a boil. Reduce heat to a very low simmer. Cover and cook 20-25 minutes. Add peas and shrimp the last 8 minutes. Garnish with sliced green onions and spicy hot sauce, if desired.