My husband recently went on a spearfishing trip in the Gulf of Mexico and bought some shrimp right off a shrimp boat he encountered. I wanted to try a new recipe with these super fresh shrimp, so decided to try to make Jambalaya for the first time ever. It was surprisingly so easy and turned out AMAZING. This recipe is definitely becoming a constant in our house.
Shrimp + Sausage Jambalaya
2017-10-16 15:26:24
Serves 4
Ingredients
- 1 tablespoon olive oil
- 1 green bell pepper, ¼ inch diced
- 1 small sweet onion, ¼ inch diced
- 2 stalks celery, ¼ inch diced
- 3 cloves garlic, minced
- 12 ounces Andouille sausage, sliced
- 1 pound shrimp, cleaned and deveined (I like to leave on tails)
- 1 cup long grain white rice
- 1 – 15 ounce can diced tomatoes (I only used about ¾ of the can)
- 2 cups chicken stock
- ½ teaspoon dried oregano
- ½ teaspoon thyme
- 1 bay leaf
- 1 teaspoon hot sauce
- Green onion for garnish
Instructions
- Heat olive oil in a Dutch oven or large high-sided skillet with lid
- Add the sliced sausage and cook stirring frequently until browned, about 5 minutes
- Add the bell pepper, onion and celery. Cook stirring frequently for about 5 more minutes
- Add the garlic and cook for about 1 minute
- Stir in broth, diced tomatoes, hot sauce, thyme, oregano and bay leaf. Bring to a boil, reduce heat and cook uncovered for 10 minutes, stirring occasionally
- Stir in rice, cover and simmer for 15 minutes
- Add shrimp, cover and simmer for 5 more minutes until rice is tender and shrimp turn pink
- Let stand covered for 10 minutes
- Remove bay leaf before serving
- Top with thinly sliced green onion
The Petite Piglet http://www.thepetitepiglet.com/
