Skillet Jambalaya

Cajun shrimp, andouille sausage slices, and a peppery tomato gravy served over brown garlic rice.

Ingredients

2 tablespoons olive oil 

3 cups chopped onions 

1 cup chopped green bell pepper 

1 cup chopped celery

1 lb medium shrimp 

7 bay leaves 

1 lb smoked sausage, sliced 

1 (26 5/8 ounce) can chopped tomatoes 

2 tablespoons chopped garlic 

2 teaspoons salt 

1 teaspoon cayenne 

1/2 teaspoon black pepper 

1/2 teaspoon dried thyme 

2 cups long-grain white rice 

1/2 cup barbecue sauce 

1/2 cup chopped green onion 

Directions

Heat the oil in a large skillet over medium heat.

Add onion, bell pepper and celery and saute for 7 to 8 minutes.

Add the shrimp and bay leaves and cook until the shrimp turn pink, about 2 minutes.

Add the sausage and cook for 2 to 3 minutes.

Add tomatoes (with juice), garlic, salt, cayenne, pepper and thyme. Cook for 10 minutes, stirring often.

Add the rice and stir to mix.

Cover and cook over medium-low heat for 30 minutes, or until the rice is done and liquid is absorbed.

Stir in barbecue sauce.

Remove from heat and let stand for 5 minutes.

Remove the bay leaves.

Stir in green onions.