FIREGRAIN FREEKEH JAMBALAYA CAJUN STYLE WITH SHRIMP AND SAUSAGE

I

INGREDIENTS

• 1 package (6 links) chipotle or Andouille or Chorizo sausage, diced & browned

• 2-3 large sweet peppers, diced

• 1 large onion, diced

• 10 garlic cloves

• 1 14.5-ounce or 400g can diced tomatoes (include liquid)

• 2 cups cooked see direction below and GENERAL FREEKEH COOKING INSTRUCTION page above

• 2 ½ cups vegetable broth

• 4 T. olive oil

• ¼ t. cayenne pepper

• 1 T. hot sauce

• ¼ t. paprika

• ¼ t. cumin

• 1 T. chili powder

• ¼ t. cumin

• 1 T. chili powder

• ¼ t. celery seeds

• 10-12 large shrimp, peeled, deveined & rinsed

• salt & pepper to taste

Optional: garnish with lemon or lime juice and chopped coriander

---

DIRECTIONS

In a large skillet, heat oil over medium heat. Add diced sausage and brown, making sure it's cooked through.

Remove sausage from heat and set aside. In same skillet, add a little more oil and toss in peppers, onion, garlic and spices, cooking on medium heat for 5 minutes or until onions are translucent.

Add uncooked freekeh, tomatoes, and broth and stir. Reduce heat to low and add sausage.

Cover and simmer for 15-20 minutes. After about 20 minutes, stir and add uncooked shrimp to the skillet. Cover and cook for 5-7 minutes. If necessary, add more water (a little bit at a time).

Remove from heat once the shrimp is pink and firm, Serve with a squeeze of fresh lemon or lime juice and top with chopped coriander.