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Country Kitchen
May 1, 2012 Previous Recipe | Next Recipe
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OUR CREAM OF BROCCOLI SOUP
GARLIC CHEESE GRITS CASSEROLE
BLUEBERRY CRUNCH
WHOLE WHEAT BANANA NUT BREAD
EASY CHEESE BALL
OAKVIEW FARMS MOIST CORNBREAD
SHRIMP JAMBALAYA
CHRIS’S EASY CAKE
SHRIMP JAMBALAYA

1 pound smoked sausage, sliced
¼ pound thick cut bacon, cut into small pieces
2 tablespoons extra virgin olive oil
3 cloves garlic, finely chopped
1 onion, finely chopped
1 stalk celery, finely chopped
1 bell pepper, finely chopped
Chopped hot peppers to taste
Red pepper flakes to taste
2 – 3 bay leaves
½ teaspoon dried thyme
2 teaspoons parsley flakes
1 pound diced tomatoes
1 (6-ounce) can tomato paste
½ cup water
Salt and pepper to taste
2 pounds cleaned, deveined uncooked shrimp
2-3 cups cooked long grain rice

In large pot, sauté the sausage and bacon. Drain meat, put aside. Remove drippings from pan, add olive oil and sauté garlic, onion, celery, and peppers. Add pepper flakes, bay leaves, thyme, parsley, tomatoes, tomato paste, water, and salt and pepper. Stir well and bring to low boil. Add sausage, bacon and cleaned shrimp. Cook over low to medium heat about 20-30 minutes. To serve, toss cooked rice and shrimp mixture together. Even better reheated the next day.





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