Gulf Shrimp and Chaurice Jambalaya

by Chef

Serves: 4-6


3 tablespoons pure olive oil
2 cups medium-chopped chaurice (or andouille) sausage 1 cup medium-chopped yellow onions
1 cup medium chopped green bell peppers
1/2 cup medium-chopped celery
2 teaspoons minced garlic
1 1/2 cups medium-grain white rice
1(14.5-ounce) can diced tomatoes
2 cups chicken or vegetable broth
2 tablespoons Louisiana brand hot sauce
1 tablespoon fresh basil leaves
1 teaspoon fresh thyme
1 bay leaf
1 teaspoon kosher salt
Freshly ground black pepper
20-30 medium-size peeled and deveined Gulf shrimp


Preheat oven to 350°F. Place oil in a 3-quart Dutch oven over medium heat. Add sausage and stir for 3 to 4 minutes. Add onions, bell peppers, and celery. Stir for another 3 to 4 minutes. Add garlic and rice, and then stir to blend. Pour in the tomatoes, broth, hot sauce, herbs, and bay leaf. Lightly season with salt and pepper. Add shrimp and stir to blend well. Bring to a boil, and then turn o heat. Cover tightly and bake for 40 to 50 minutes. e liquid should be absorbed and the rice thoroughly cooked. Remove lid and let sit 10 minutes before serving.