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THIS IS A LEFT-OVER RECIPE FOR USE WITH THE GARLIC SHRIMP MASTER RECIPE. Heat the oil in a large, heavy saucepan over medium-high heat. Add the sausage and saute until it begins to brown, about 5 minutes. Using a slotted spoon, transfer the sausage to paper towels to drain. Saute the onion and bell peppers in the same saucepan over medium-high heat until they start to soften, about 5 minutes. Add the garlic and stir one minute. Add the tomatoes and stir, 2 minutes. Add the stock, Cajun seasoning and bay leaf. Bring to a boil. Add the rice; reduce heat, cover and simmer until rice is almost tender, adding more stock (or bottled clam juice) if mixture bedomes dry, about 15 miniutes. If using uncooked Garlic Shrimp, add them now. Stir in the reserved sausage. Cover and simmer until the rice is tender and shrimp are cooked through, about 5 minutes. If using cooked Garlic Shrimp, add them now, uncover and stir just until the shrimp are heatead through. Season to taste with salt and pepper. Spoon into bowls. Pass tabasco at the table. NOTES : If you like jambalaya a little spicier, use more Cajun seasoning in the cooking. Serve with cornbread and a salad of greens, walnuts and blue cheese with a slightly sweet vinaigrette. Follow with Praline Parfait. Recipe by: SF Chronicle; Dec. 17, 1997 - WEEKEND COOK Posted to MC-Recipe Digest V1 #983 by Judi Moseley
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