Garlic Shrimp Jambalaya

Course : Shrimp
Serves: 4
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1 tablespoon olive oil
1/2 pound andouille sausage -- cut in 1/2 inch pieces OR kielbasa
1 medium Onion -- chopped
1 medium red bell pepper -- seeded and chopped
1 medium green bell pepper -- seeded and chopped
2 cloves garlic -- minced
1 cup canned tomatoes -- canned, diced w/juice
2 1/2 cups shrimp stock - master recipe
2 teaspoons Cajun seasoning
1 piece bay leaf
2 cups white rice
1 pound garlic shrimp - master recipe
1 teaspoon salt and pepper -- to taste
3 drops Tabasco sauce

Preparation / Directions:

This is a left-over recipe for use with the garlic shrimp master recipe. Heat the oil in a large, heavy saucepan over medium-high heat. Add the sausage and sauté until it begins to brown, about 5 minutes. Using a slotted spoon, transfer the sausage to paper towels to drain. Sauté the onion and bell peppers in the same saucepan over medium-high heat until they start to soften, about 5 minutes. Add the garlic and stir one minute. Add the tomatoes and stir, 2 minutes. Add the stock, Cajun seasoning and bay leaf. Bring to a boil. Add the rice; reduce heat, cover and simmer until rice is almost tender, adding more stock (or bottled clam juice) if mixture becomes dry, about 15 minutes. If using uncooked Garlic Shrimp, add them now. Stir in the reserved sausage. Cover and simmer until the rice is tender and shrimp are cooked through, about 5 minutes. If using cooked Garlic Shrimp, add them now, uncover and stir just until the shrimp are heated through. Season to taste with salt and pepper. Spoon into bowls. Pass Tabasco at the table.

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