This quick and easy jambalaya makes a special dinner when there's no time to cook. First, bacon and sausage are sauteed, then the pan drippings are blended with flour. The other ingredients--chopped tomato, sliced celery, pitted black olives and tomato paste--are added to make a richly textured sauce flavored with garlic, oregano, thyme and chili powder.
After the sauce comes to a boil, shelled shrimp are added and cooked just until they turn pink, about four minutes. The rosy, aromatic concoction is served over hot cooked rice. Complete the menu with a mixed green salad and crusty bread.
1/4 pound medium shrimp
3 slices bacon
6 ounces hot or smoked sausage, thinly sliced
1 clove garlic, minced
1 tablespoon flour
2 medium tomatoes, chopped
3/4 cup pitted black olives, halved
3/4 cup sliced celery
1 (6-ounce) can tomato paste
1 1/2 cups water
2 teaspoons crushed oregano
3/4 teaspoon crushed thyme
3/4 teaspoon chili powder
3 cups hot cooked rice
Shell, devein and slice shrimp into halves. Set aside.
Saute bacon in skillet until crisp. Remove, drain and crumble. Saute sausage and garlic in bacon drippings until sausage is heated through. Blend in flour. Add bacon, tomatoes, olives, celery, tomato paste, water, oregano, thyme and chili powder. Bring to boil, reduce heat and simmer 2 to 3 minutes.
Add shrimp and cook until shrimp turn pink, about 4 minutes. Serve over rice. Makes 4 servings.