Yield: 4-6 Servings
– ½ teaspoon oregano
– 1 teaspoon paprika
– ½ teaspoon cayenne
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 1-14oz. pkg. of Karl Ehmer Andouille Sausage, sliced into rounds
– 1 cup chopped onions
– Cup chopped celery
– ½ cup chopped green bell pepper
– 4 cloves garlic, minced
– 2 cups seeded and diced tomato (about 3 medium tomatoes)
– 2 scallions, sliced, divided
– 1 ½ cup long grain white rice
– 3 cups chicken stock
– 2 teaspoons Worcestershire sauce
– 1 teaspoon hot sauce
-½ tablespoon fresh thyme leaves

1) In a small bowl, mix the oregano, paprika, cayenne, salt and pepper.
2) In a large saucepan over medium-high heat, lightly sauté the sausage. Remove to a paper towel-lined plate; set aside. Add the onions, celery, and bell pepper to the drippings in the pan and cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.
3) Add the tomatoes and half of the scallions and cook until the tomatoes just start to break down, about 5 minutes. Stir in the rice. Add the stock, seasoning mix, Worcestershire, hot sauce, thyme and bay leaf. Season the broth with extra salt and pepper to taste, as needed. Bring the mixture to a boil, stirring occasionally. Reduce to a light simmer, cover and cook 20-25 minutes, or until the rice is just about tender. About 10 minutes before the rice is done cooking, add the sautéed sausage and shrimp to the pot to heat through.
4) Remove the bay leaf from the rice. Serve the jambalaya in bowls. Garnish with the remaining scallions.
– 1 bay leaf
– ½ pound medium shrimp, cleaned and sautéed