Jambalaya- Shrimp and Sausage

1 lb. Italian sausage
1 large onion, chopped
1 red pepper *optional*
1 green pepper
1 or 2 stalks celery sliced small
3 cloves garlic, minced, or 1 tsp. garlic powder
1 generous TBSP. Mrs.Dash Table Blend seasoning
1 tsp. basil
1 (28 ounce) can crushed tomatoes [If you don't like it as "tomatoey"tasting use diced tomatoes as pictured]
2 beef boullion cubes
2 cups water
1 cup uncooked long-grain white rice
1 pound fresh or frozen raw shrimp, shelled and deveined
generous shake of Worchestershire sauce [ about 2-3 TB]

To make:
Brown sausage. Peel off casings before cooking, this way the flavor of the sausage blends throughout the stew and really enhances the flavor.
Remove sausage temporarily but don’t drain sausage fat--instead use it to brown peppers and onion for about 5 minutes on medium heat. Add sausage back into pot, add tomatoes, water, everything but shrimp. Simmer covered for about 30 minutes [until rice is fluffy] then toss in shrimp and tbsp of dried parsley. Cook uncovered for 10 minutes until shrimp is done [the clear parts turn bright white] stirring occasionally.
This contains shrimp, ground Italian sausage. and shredded chicken

**other recipes call for Keilbalsa [sp?] sausage, ham or chicken to be added in whatever combination suits your palate.

Feeds 4-6, prep and cook time total less than 1 hour.

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