Shrimp and Sausage Jambalaya

Name: Shrimp and Sausage Jambalaya
Ingredients: 3/4 lb large shrimp (20-24 count), peeled and deveined, shells reserved; 3 cups low sodium chicken broth or water; 1 tablespoon olive oil; 8 ounces smoked turkey sausage (cooked), sliced into 1/4-inch rounds; 1 medium yellow onion, chopped; 1 red or orange bell pepper, chopped; 3 stalks celery, chopped; Kosher salt and freshly ground black pepper; 3 garlic cloves, chopped; 1 Tbs tomato paste; 1 bay leaf; 2 tsp chopped, fresh thyme or 3/4 teaspoon dried; 1/2 tsp dried oregano; 1/4 tsp cayenne pepper; 1/2 teaspoon Tabasco or other hot sauce; 1 can (14.5 oz) diced fire roasted tomatoes; 1 1/4 cups brown rice; 1 Tbs lemon juice; 4 scallions, sliced

Shrimp and Sausage Jambalaya was pinched from <a href="http://www.thefoodiephysician.com/2013/02/recipe-resuscitation-jambalaya.html" target="_blank">www.thefoodiephysician.com.</a>

INGREDIENTS

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3/4 lb large shrimp (20-24 count), peeled and deveined, shells reserved

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3 cups low sodium chicken broth or water

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1 tablespoon olive oil

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8 ounces smoked turkey sausage (cooked), sliced into 1/4-inch rounds

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1 medium yellow onion, chopped

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1 red or orange bell pepper, chopped

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3 stalks celery, chopped

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Kosher salt and freshly ground black pepper

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3 garlic cloves, chopped

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1 Tbs tomato paste

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1 bay leaf

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2 tsp chopped, fresh thyme or 3/4 teaspoon dried

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1/2 tsp dried oregano

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1/4 tsp cayenne pepper

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1/2 teaspoon Tabasco or other hot sauce

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1 can (14.5 oz) diced fire roasted tomatoes

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1 1/4 cups brown rice

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1 Tbs lemon juice

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4 scallions, sliced

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