Sunday, June 1, 2014

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.

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