Shrimp Jambalaya
1 tablespoon vegetable oil
8 ounces Andouille Sausage
1 onion, chopped fine
1 rib celery, chopped fine
1 red bell pepper, stemmed, seeded, chopped fine
1 1/2 cups long grain white rice
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 (14.5 ounce) can crushed tomatoes
1 (8 ounce) can chicken broth
1 pound large shrimp, peeled and deveined
Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the Andouille Sausage and cook until lightly browned, about 3 minutes.
Add the onion, celery, garlic, and bell pepper. Cook, scrapping up any. Downed bits, until the vegetables are softened, about 5 minutes.
Stir in rice, salt, and thyme. Add the tomatoes clam juice, broth, and shrimp. Bring to a boil, lower heat to low, cover, and cook for 25 minutes, stirring occasionally. Let stand for about 10 minutes.
mmm Louisiana memories!
ReplyDeleteHello, this sounds yummy. Thanks for sharing the recipe. Happy Tuesday, enjoy your day!
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