Pork & Shrimp Jambalaya

4-lbs. Satan's Breath® Boudan Sausage
3-lbs. shrimp or crawfish tails
2-T. olive oil
4-solf ball size onions, chopped
2-bell peppers, chopped
1-cup celery, chopped fine
1-cup scallions with tops
2-14.5oz. can stewed tomatoes w/ green chilies
2-cans beef bouillon
2-tsp. Satan's Breath® Creole Seasoning
Salt to taste (optional)
4-cups instant rice

De-head and peel shrimp.  De-vein and set aside.  Now put sausage in a preheated oven at 400oF. and cook until med. well.  When sausage is finished remove from oven, cut into 1/2" long pieces, set aside.  Take a wok and put in the olive oil, onions, celery,  peppers and the green onions.  Cook until the onions are clear.  Put the onion and pepper mix in a large pot, add the tomatoes, beef bullion, Creole Seasoning, Boudan Sausage and salt if you choose.  Simmer the above for 30 minutes to allow the flavors to mix.  When the 30 minutes are up stir in the rice and raw shrimp, cover.  Simmer for 5 more minutes.  Cut off heat, stir, cover and let sit for 15 minutes.  This will allow the shrimp and rice to cook.

(There are so many different ingredients that cam be used with this recipe it will work for anyone.  Crab meat, lobster, chicken breast.  The difference will be great too.)

 

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