October Cooking — Shrimp Jambalaya

This is a favorite around here. Makes great leftovers.

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.