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  1 lb. medium shrimp, thawed and peeled
  1/4 tsp. salt
  1/4 cup olive oil
  1/2 lb. andouille sausage
  2 cups chopped onion
  1 cup chopped green pepper
  1 cup chopped celery
  2 tablespoons minced garlic
  2 cans (14 oz.) diced tomatoes with juice
  1 bay leaf
  1 tsp. salt
  1 tsp. dried basil
  1/4 tsp. black peppper
  1/4 tsp. dried thyme
  2 cans (14 oz.) chicken stock
  2 cups long-grain white rice

    In a stockpot, heat oil over medium heat until hot, but not smoking. Cut shrimp in half. Toss with 1/4 tsp. salt, then saute in stockpot until slightly firm, about 4 minutes. Remove with slotted spoon and set aside.

    Cut andouille in quarters, lengthwise (like a pickle spear), then cut each piece into 1/2 inch lengths. Add to pot and saute until nicely browned, 5 to 10 minutes. Remove with slotted spoon and set aside.

    Add onion, green pepper, and celery to pot, and saute until soft and translucent, about 7 or 8 minutes. Add garlic and cook, stirring, for 1 minute until fragrant. Add tomatoes, with juice. Add bay leaf, and remaining spices. Simmer for 10 minutes.

    Add chicken broth to pot and bring to a boil. Stir in rice, reduce heat to low, cover, and cook for 20 minutes, or until liquid is fully absorbed.

    Remove from heat, fluff with a fork, remove bay leaf, and stir in shrimp and andouille. Refrigerate overnight and serve the next day. When re-heating, add enough water to keep jambalaya from burning. (If you want to have it right away instead of the next day, let stand at least 10 minutes before serving.) Makes 8 servings.

    Contributed by - Jill

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