Shrimp Sausage Jambalaya

2 lb smoked sausage, sliced in bite-size pieces
2 lb shrimp, deveined
1 can Rotel tomatoes
1 small can of tomato sauce
5 cloves garlic, chopped
1 large bell pepper, chopped
2 med onions, chopped
3 stalks celery, chopped
1 tsp sweet basil
4 cups cooked rice

In large, heavy pot, fry smoked sausage until slightly browned. Add Rotel tomatoes, whole tomatoes and tomato sauce. Cook on medium heat for about 20 minutes. Add bell peppers, onions, garlic, celery and sweet basil. Simmer until seasonings are wilted. Add shrimp and cook for 20 more minutes. Salt and pepper to taste. Add cooked rice and blend well.

In place of shrimp, use chicken or crawfish.

Serves 8 to 12 people.

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Jambalaya, Rice Dressing, Rice Dishes

Cajun Country -- New Iberia, Louisiana