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Shrimp Jambalaya

Closet Cooking
  • 60 minutes
  • Serves 4

INGREDIENTS

1/2 lb

Andouille sausage

1/2 lb

Shrimp peeled and deveined reserving the shells

2

Bay leaves

1

Bell pepper

2

stalks Celery

2 cloves

Garlic

4

Green onions

1

Onion

1 28 ounce can

Tomatoes

2 cups

Chicken broth

1 tbsp

Tomato paste

1

Hot sauce

1 tsp

Worcestershire sauce

1 cup

Long grained rice

1 tbsp

Creole seasoning

1

Salt

1 tbsp

Butter or oil

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