Shrimp and Sausage Jambalaya

INGREDIENTS


3 tbsp. vegetable oil
3 tbsp. flour
1 ½ cups chopped onions
½ cup chopped bell pepper
1 cup chopped celery
1 clove garlic
Salt to taste
black and red pepper to taste
2 ½ cups chicken stock
1 pound raw peeled shrimp
½ pound mild smoked sausage, chopped into 1/4″ slices
1 can whole tomatoes
1 can tomato sauce
2 cups raw, medium-grain rice


DIRECTIONS

1. Make a golden brown roux with flour and oil. 

2. Add onions, peppers, celery and garlic, and let cook until transparent, stirring often. 

3. Add tomatoes and tomato sauce and cook until oil rises to the surface. 

4. Stir in raw rice, raw shrimp, and 2 ½ cups chicken stock.
5. Cook, covered, over low heat until rice is tender. 

6. Add more oil and water if mixture appears to be too dry. 

7. Serve hot.