http://www.herbielikesspaghetti.com/2011/03/shrimp-and-sausage-jambalaya.html

3-4 links smoked andouille sausage
1 lb 20-24 ct shrimp, deveined and rinsed
1 medium onion, diced
1 rib celery, diced
1 medium green bell pepper, diced
1 vine ripened tomato, seeded and diced
1 tablespoon butter
4 cups chicken stock
2 cups long-grain brown rice, rinsed
1/2 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon fresh thyme, minced
2 teaspoons salt
1 teaspoon fresh ground black pepper
3 bay leaves
2 tablespoons tomato paste
2-4 teaspoons hot sauce (optional)
1/2 cup chopped scallions
1/2 cup chopped fresh parsley
Juice of one lemon

3 -4 links smoked andouille sausage 1 lb 20-24 ct shrimp, deveined and rinsed 1 medium onion, diced 1 rib celery, diced 1 medium green bell pepper, diced 1 vine ripened tomato, seeded and diced 1 tablespoon butter 4 cup s chicken stock 2 cup s long-grain brown rice, rinsed 1/2 teaspoon cayenne pepper 1 teaspoon dried oregano 1 teaspoon fresh thyme, minced 2 teaspoons salt 1 teaspoon fresh ground black pepper 3 bay leaves 2 tablespoons tomato paste 2 -4 teaspoons hot sauce (optional) 1/2 cup chopped scallions 1/2 cup chopped fresh parsley

Start off by chopping up everything you'll need. Dice up your onion, celery, green pepper, a vine ripened tomato, and 3 cloves of garlic, as well as your fresh thyme and parsley, and green onions.

We used pre-cooked andouille sausage for this (and recommend it as well, since it makes the whole thing a lot easier to pull together), so slice that up into thin circles as well.

Next it's time to start cooking. In a large pot, add in your butter, let it melt down, and then throw in your onion and celery. Once it starts to cook down and soften, add in the garlic to let it open up in flavor, and the tomato as well.

After a few minutes of cooking, before the garlic starts to brown, add in your chopped thyme, oregano, and cayenne pepper (amounts for each can be found at the bottom of the post), and mix it all together. Then throw in your tomato paste and blent together well.

The next step is to add in the chicken stock and bring it to a rolling boil. Once you're there, you can add in your rice, sausage, bay leaves, salt, and pepper.

Stir it all together, bring it back to a boil, and once it's boiling, cover and reduce the head to low. Simmer it covered for 20 minutes, until the rice is cooked. Notice that you'll probably have to go a bit longer, maybe as long as 30 minutes, if you're using whole grain rice rather than white rice, as we did with our recipe. While it's cooking, rinse and dry your shrimp.

After the rice has cooked pretty much entirely, add in 1/4 cup of the chopped scallions, 1/4 cup of the parsley, the juice of a lemon, your shrimp (rinsed, and patted dry), and stir everything together. Be careful as you're stirring that you're not too vigorous, or else you may break up some of the shrimp. Once everything is well integrated, cover the pot and let it cook for a few minutes longer, then remove from heat and allow to steam for 5 - 10 minutes so that the shrimp gets nice and firm.

Once that's done, the dish is ready to eat, so serve it out onto a bowl and garnish with more scallions, parsley, and hot sauce.

The Result
Get ready for some hot! This turned out to be incredibly spicy, but if you like spicy with a full body of flavor underneath, you'll love this dish! The tomato flavor coupled with the chicken and sausage and shrimp work really well together, and the various herbs compliment everything quite nicely.