Florida Jambalaya

as served on the September 1996 campout at Lost Pines Scout Reservation

Serves 4

3 tbsp butter
1/2 cup chopped onion (1 med* onion) [*note: medium is fist sized]
3 garlic cloves, chopped
1/2 lb smoked sausage, cut into 1/2 inch pieces
1 cup long grain white rice
2 med. potatoes, peeled and cut into 1/2 inch cubes
2 1/4 cups chicken broth
1/2 cup dry white wine
1 4oz jar sliced pimentos, with juices
1/2 tsp turmeric
cayenne pepper
1/2 lb shrimp, peeled, deveined (uncooked)
1/2 cup chopped fresh cilantro

• Melt butter in heavy saucepan over medium heat.
• Add onion & garlic and saute until soft, about 5 mins.
• Add sausage, saute until beginning to brown, about 5 mins.
• Add rice and stir to coat with pan juices.
• Mix in potatoes, broth, wine, pimentos w/juices and turmeric.
• Season with salt, pepper, and cayenne.
• Bring to boil; stir well.
• Reduce heat to medium-low, cover, and cook until rice and potatoes are tender and liquid is absorbed, about 20 to 25 mins.
• Mix in shrimp and chopped cilantro, cover and cook until shrimp are just cooked through, about 4 minutes.
• Remove from heat and serve.