Geoffrey's Shrimp Jambalaya Recipe

• 3/4 lb andouille sausage.  You can get the real thing or you can use the Andouille from Strip District Meats on Penn Ave in Pittsburgh. It is virtually identical to the New Orleans stuff.
• 2 cups coarsely chopped onion
• 1 cup coarsely chopped green pepper
• 1 cup chopped celery
• 3 1/2 cups clear chicken broth (can use 2 14 1/2 oz. cans)
• 1 lb cleaned devained medium shrimp
• 2 1/2 cups (uncooked) medium grain rice (do not rinse). I prefer River Rice.
• 2 cups diced or stewed tomato (one can)
• 1 clove chopped garlic
• 1 bay leaf
• 1 tsp of my secret ingredient. (You can substitute dried thyme.)
• 1/2 - 3/4 tsp Tabasco sauce Adjust for taste and degree of hotness. Can also use one of a number of other fine Cajun hot sauces in addition or as a replacement to Tabasco.
• sprinkle Lea & Perrins Worcestershire sauce

Prick sausages with a fork. Saute in about 1 cup water in a deep pot.  Turn sausages frequently to draw out fat.  Remove sausages.  Saute garlic, onions, peppers and celery in the sausage fat. It is very important that the onion and green pepper be cut coarsely into chunks because they together with the chunks of sausage and the shrimps should make every forkful unique.  Keep stirring.  Add rice, tomato, bay leaf and chicken stock.  Slice sausages and add to mixture.  Stir well.  Cover about 15 minutes, stirring often.  It is important to ensure that nothing is sticking to the bottom of the pot.  Remove cover and add thyme, tabasco and Worcestershire sauce.  When mixture thicken (after 5-10 minutes) add shrimp.  Stir well for 4-5 minutes until shrimp just turn pink.  Do not overcook the shrimp.

Serve on a plate sprinkled with paprika.