Shrimp Jambalaya

Name: Shrimp Jambalaya
Prep time: 20 min
Total time: 55 min
Ingredients: 1 tablespoon canola oil; 6 ounces andouille sausage, halved lengthwise and sliced into ¼-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; 0.5 cup thinly sliced scallions, for garnish

3.6

(162)

10 Reviews

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

55 mins

Servings:

4

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.

Ingredients

1 tablespoon canola oil
6 ounces andouille sausage, halved lengthwise and sliced into ¼-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
½ cup thinly sliced scallions, for garnish

Directions

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.
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.
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.