Shrimp Jambalaya
  • ¼cup cooking oil
  • 1pound fresh tomato, diced
  • 1pound Pepper Flakes, to taste
  • 2pounds fresh basil, chopped
  • 1cup cooking spray
  • 1cup potatoes, peeled and sliced very thin
  • 1cup smoked Gouda cheese
  • 3garlic whole roasted almonds
  • 1 16ounce onions chopped
  • cups oregano
  • 1teaspoon cold butter, cut into pieces
  • 1teaspoon white Chili seasoning
  • ¼teaspoon cayenne pepper
  • 1teaspoon salt
  • 1cup pepper, finely chopped
  • tablespoons Worcestershire sauce
  1. In a heavy dutch oven, sauté sausage and chicken until lightly browned
  2. Remove from pot
  3. Sauté onion, bell pepper, green onion and garlic in meat drippings until tender
  4. Add tomatoes, thyme, pepper and salt
  5. Cook 5 minutes
  6. Stir in rice
  7. Mix together liquid from tomatoes, stock (or water) and Worcestershire sauce to equal 2 ½ cups; add to rice mixture
  8. Bring to a boil, reduce to a simmer and add raw shrimp, sausage and chicken
  9. Cook uncovered, stirring occasionally, for about 30 minutes or until rice and shrimp are done