Jambalaya

I love to try new recipes and making different kinds of food.  After trying a slow cooker jambalaya recipe that took all day and used three types of meat that turned out to be mediocre, I gave up on jambalaya for about a year.  Then I stumbled upon this recipe and found that it is quick, easy, and also delicious and it has been a keeper ever since!  

  I use a smoked andouille sausage with a lot of spice, but if you use a different type of sausage, you may need to add some extra crushed red pepper flakes and hot sauce.  Also, make sure that you use UNcooked shrimp in this recipe-believe me, it makes all the difference!  

Jambalaya

Ingredients

• 1 (12-16 oz) package sausage (preferably Smoked Andouille) 
• 1 tablespoon butter or margarine
• 1 red bell pepper
• 1 green bell pepper
• 1 clove garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1/4 teaspoon crushed red pepper flakes
• 1/2-1 pound large raw shrimp, peeled
• Cooked long grain white rice

Directions

1) Seed and chop both the red and green pepper.  The easiest way to seed the peppers is to chop off the top (as pictured above) and then remove the seeds.  Cut sausage into 1/2- inch slices.  

2) Melt butter in a 5 to 6-quart pan over medium-high heat.  Add sausage, peppers, and garlic; cook, stirring occasionally, five minutes or until vegetables are soft and sausage is lightly browned.

3) Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.

Serve on top of rice!