Shrimp and Andouille Sausage Jambalaya

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 pound andouille sausage, sliced
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 1 cup diced celery
  • 1 yellow bell pepper, cored and diced
  • 1 red bell pepper, cored and diced
  • 1 cup seeded and diced tomato
  • 3 garlic cloves, minced
  • 2 teaspoons diced fresh oregano
  • 1 teaspoon diced fresh thyme
  • 2 tablespoons tomato paste
  • 6 cups chicken stock
  • 3 cups long-grain rice, rinsed
  • 3 bay leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup chopped scallions, divided
  • 3/4 cup chopped fresh parsley, divided
  • 1/4 cup freshly squeezed lemon juice
  • 1 1/2 pound medium shrimp, deveined (20 to 24 count)

Directions

Heat the oil in a large Dutch oven or black iron pot over medium heat, add the sausage and saute for 8 to 10 minutes, until browned. Remove the sausage, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a boil. Stir in the rice, and add the sausage, bay leaves, salt, and pepper. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.

Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.

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