Shrimp Jambalaya with Chicken Sausage

So I am a newly minted member of a cooking club. This is a SERIOUS club, I mean it has a list of rules and everything. Which makes nervous because I have never been one to follow the rules, let alone read a list of rules. (speaking of, I better go read the rules!) What is great about the group, I don't even really know these people, but they are all major FOODIES. So last week we had our second get together which was southern cooking. I really didn't have any southern cooking recipes, so I asked the host to assign me something, and I would create a recipe. She gave me Jambalaya. This is something that I had never eaten, nor cooked. So I read a bunch of recipes and watched a few youtube videos and off I went to create a really great recipe. The meal was SOOO good, and I will be using some of the other recipes very soon . . . . . I just cut and pasted the recipe the way I brought it to the club meeting.

Shrimp Jambalaya w/ chicken sausage

Original recipe by Natalie Fairbourne

hobblecreekkitchen.blogspot.com

1 lb chicken sausage; sliced

1 med onion diced

1 small green pepper; diced

1 lb small shrimp (cooked or non)

1 small red pepper; diced

3 celery stocks; diced

1½ c long grain rice

1 lb small shrimp (cooked or raw)

28 oz can diced tomatoes

4-5 cloves garlic; minced

2 t salt

1 t pepper

2 t smoked paprika

¼ t cayenne pepper

2 c water

Heat oil in large skillet or pot that has a lid. If using raw sausage, begin by browning the sausage, add veggies and garlic and sauté till fragrant and soft. If using cooked sausage, add now and brown a little. Next add dry rice and toast the rice briefly. Add tomatoes seasonings and water. Heat to a simmer and cover with a lid and cook for about 20 minutes till rice is tender. Stirring occasionally. If using raw shrimp, add 5 minutes before rice is done. If using cooked, add just long enough to heat throughout before serving.

I used raw sausage and didn't slice it until it was cooked ( I fished it out of the jambalaya at the end and sliced it). As far as sausage goes, you could use any kind you want, just don't use an Italian, I think the fennel would throw off the flavors. I got my sausage at the Sunflower Market in Orem, they have an awesome selection of house made chicken sausages.