Cajun Jambalaya

 Who doesn’t love, One pot meal and now that I purchased Cajun spices, why not use it before I tuck it in some corner of my pantry where it would lay  until expires. Vegans get creative. This is quite a versatile recipe..have fun with it!

• 1/2 lb. shrimp, cleaned with tails removed
• 1/2 tsp cayenne pepper
• 1 Tbs oregano (dried)
• 1 tsp thyme (dried)
• The Recipe requires 1/4 lb Andouille sausage (chicken variety would do) sliced into rounds. I used Italian spicy Sausages instead.
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 4 plum tomatoes, chopped
• 3 cups fat-free chicken stock..yes did use stock for this one. Maybe next time I wont. :-)
• 2 bay leaves
• 1 tsp Tabasco sauce, plus more to taste
• 1 cup uncooked brown rice
• 1 cup okra, sliced into rounds
• 2 tsp fresh basil, chopped
• salt and pepper
• store bought Cajun spices
• I did see Cajun jambalaya seasoning but then I wanted to finish what I have.
• 1/3 tsp chili powder optional

In a bowl, combine the shrimp, cayenne, oregano, and thyme And tsp of Cajun spices. Toss to coat. set aside.

Set a heavy pot over high heat and add the andouille./Italian sausages. Cook for several minutes, until the andouille begins to brown and crisp on the outside edges. Add the onion, pepper, celery, and garlic. Cook 3-4 minutes to allow the vegetables to soften. Add the tomatoes, stock, bay leaves and Tabasco and 2 tsp of Cajun spices and chili powder.  Slowly stir in the rice. Bring to a simmer and cook for 10 minutes. Add the shrimp (along with any remaining seasonings from the bowl) and okra.( I stir fry  okra separately in a pan cause its gooey ). Cook another 5-10 minutes, until the shrimp is cooked through and the rice is tender. Stir in the basil  salt and pepper( you can add this with rice too). Serve with additional Tabasco so each diner can adjust the amount of spice to suit their taste.