Shrimp Jambalaya



This recipe is modified from the America's Test Kitchen Family Cookbook.  The main modification is that I use more liquid than the original recipe called for because the rice absorbed all the liquid and left it too dry.

1 Tablespoon vegetable oil

8 ounces Andouille sausage, slice 1/4 inch thick

1 onion,  chopped fine

1 rib celery, chopped fine

1 red bell pepper, stemmed, seeded, and chopped fine

5 cloves garlic, minced

1 1/2 cups long-grain white rice

1/2 teaspoon salt

1/2 teaspoon dried thyme

1 (14.5 ounce) can diced tomatoes, undrained

1 (8 ounce) bottle clam juice

1 can (2 cups) chicken broth

1 pound shrimp, peeled and de-veined

2 tablespoons minced fresh parsley

1.  Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the Andouille and cook until lightly browned, about 5 minutes.  Transfer the sausage to  a paper-towel-lined plate, leaving the fat in the pot.

2.  Add the onion, celery, bell pepper, and garlic.  Cook, stirring up any browned bits, until the vegetables are softened, about 5 minutes.

3.  Stir in the rice, salt, and thyme.  Stir in the undrained tomatoes, clam juice, chicken broth, browned sausage, and shrimp.  Bring to a boil then reduce heat to low, cover, and cook for about 25 minutes, stirring occasionally.

4.  Sprinkle parsley over the top and serve.  Hot garlic toast goes well with this.