Shrimp and Sausage Basmati Jambalaya

1 cup	Basmati Brown Rice		1/4 cup	Dark Raisins
1 lbs	Smoked Sausage		6 or 7	Scallions (trimmed)
1	Chopped Green Bell Pepper		2	Chopped Celery Ribs
3 cups	Chicken Broth		1.5 cups	Basmati Rice
1/2 tsp	Dried Thyme		1 lbs	Shrimp
Pinch	Black Pepper

 

 

DIRECTIONS

1. In a large saucepan, cook the sausage over moderate heat until browned.  With a slotted spoon, transfer the sausage to a plate

2. Chop the scallions, reserving the dark green parts for garnish; add the white and pale green parts to the saucepan.  Add the green pepper, celery, and garlic.  Cook over moderate heat, stirring, for 5 minutes.  Add the broth, Basmati rice, thyme, and reserved sausage.  Bring the mixture to a boil.  Reduce the heat to a simmer and cook the jambalaya, covered, for 10 minutes.  Stir in the shrimp and pepper and cook the mixture, covered for 10 to 15 minutes more or until the shrimp are just done and the rice is tender.

3. Serve the jambalaya sprinkled with the scallion greens 

Note: You don't need to add salt, as it is provided by the canned broth and sausage.