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Shrimp Jambalaya

Shrimp Jambalaya

This spicy New Orleans favorite can be tamed with a milder smoked sausage, such as chorizo or kielbasa, in place of the traditional Cajun andouille.

Everyday Food, October 2003 http://www.marthastewart.com/341388/shrimp-jambalaya
4.025
Rated
80.5100(44)44
  • Prep Time 20 minutes
  • Total Time 55 minutes
  • Yield Serves 4

Ingredients

    • 1 tablespoon canola oil
    • 6 ounces andouille sausage, halved lengthwise and sliced into 1/4-inch-thick pieces
    • 1 medium onion, diced
    • 1 green bell pepper, ribs and seeds removed, diced
    • 3 celery stalks, diced
    • 2 garlic cloves, minced
    • Coarse salt and ground pepper
    • 2 teaspoons paprika
    • 8 plum tomatoes, seeded and chopped
    • 1 cup long-grain white rice
    • 1 pound medium shrimp (about 30), peeled, deveined, and tails removed
    • 1/2 cup thinly sliced scallions, for garnish

Directions

  1. Heat oil in a large skillet over medium-high heat. Add sausage; cook, turning occasionally, until browned on all sides, 4 to 6 minutes. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Stir in paprika; cook until fragrant, about 1 minute.
  2. Add tomatoes, rice, and 3 cups water to skillet; cover, and simmer over medium heat until rice is cooked and has absorbed all water, about 15 minutes.
  3. Add shrimp to skillet, and cook, covered, until shrimp are opaque throughout, 3 to 4 minutes. Remove from heat; season with salt and pepper, as desired. Serve hot, garnished with scallions.

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