Quick Jambalaya

Ingredients

• 6 oz andouille sausage sliced
• 8 oz tomato sauce canned
• 3 cups chicken broth 
• 1 large garlic clove minced
• 0.5 teaspoon ground cumin dried
• 1 medium onion finely chopped
• 0.3 teaspoon salt black
• 4  scallion greens thinly sliced
• 1 pound easy-peel shrimp peeled
• 2 tablespoons butter unsalted
• 2 cups rice long-grain white
• 2 small bell peppers diced red yellow ( and )

Equipment

• frying pan
• sauce pan
• sieve

Directions

1. Put rice in a strainer and rinse thoroughly with cold, running water.
2. Transfer to a medium saucepan, add 2 cups broth and bring to a boil over high heat. Turn heat as low as possible, cover rice and cook until tender, about 18 minutes; fluff with a fork.
3. While rice cooks, stir together cumin, thyme, gumbo fil powder, salt, pepper and cayenne in a cup. Melt 1 Tbsp. butter in a large skillet over medium-high heat, add seasonings and then shrimp, and cook, stirring, until firm, about 5 minutes.
4. Transfer shrimp to a plate.
5. Add remaining butter to pan along with sausage, onion and garlic. Cook over medium heat, stirring, for 2 minutes.
6. Add bell pepper and cook for 2 minutes more.
7. Pour in tomato sauce and remaining 1 cup broth and simmer until vegetables are tender, about 5 minutes. Return shrimp to pan and cook, stirring, until heated through, about 3 minutes.
8. Combine rice and scallion with shrimp mixture; toss.