2 Tbsp butter or margarine
2 celery stalks, chopped
1 medium yellow bell pepper, chopped
1 large yellow onion, chopped
¾ pound keilbasa sausage, sliced
1 garlic clove, minced
1 ½ cups clam juice
1 cup Newman's Own® Bombolina Pasta Sauce
1 pound medium shrimp, peeled and rinsed
3 cups hot cooked rice (prepared according to package directions)
1 bay leaf
½ tsp salt
½ tsp white pepper
¼ tsp ground red pepper (cayenne)
¼ tsp black pepper
½ tsp dried thyme leaves
½ tsp dried basil leaves
In a 12-inch skillet, heat butter or margarine over medium heat until hot. Add celery and pepper, sauté 8-10 minutes until softened. Remove mixture from skillet and set aside. To same skillet, add onion and keilbasa and sauté 10 minutes. Stir in garlic; cook 30 seconds.
Add spice mixture, clam juice, and pasta sauce. Simmer, covered 5 minutes. Add shrimp and cook 2-3 minutes longer, until shrimp turn opaque throughout. Add celery mixture, heat through. Discard bay leaf.
Serve over rice in a large shallow soup bowl.
Print this recipe Print