Shrimp Jambalaya

By Mary 2:23 AM Main Dish

Shrimp Jambalaya from Jenny and Ralph

Ingredients

1 T vegetable oil

8 ounces Andouille sausage, sliced ¼ inch thick

1 onion

1 rib celery

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

5 garlic cloves, minced

1 ½ cups long- grain white rice

1 tsp. salt

½ teaspoon minced fresh thyme or 1/8 tsp. dried

1 (1.5 ounce) can diced tomatoes, drained with ¼ cup juice reserved

1 (8 ounce bottle) clam juice

1 ½ cups low-sodium chicken broth

1 pound extra large shrimp, peeled and deveined

2 T 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 three minutes. Transfer the sausage to a paper-towel lined plate, leaving the fat in the pot.

2- Add the onion, celery, and bell pepper to the fat in the pot and return to medium heat, cook scraping up any browned bits, until the vegetables are softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.

3- Stir in the rice, salt and thyme and cook for 1 minute. Stir in the tomatoes, ¼ cup reserved tomato juice, clam juice, broth, and browned sausage. Bring to a boil, scraping up any browned bits. Reduce the heat to low, cover, and cook for 2 minutes, stirring occasionally.

4- Scatter shrimp over the rice and continue to cook, covered, until the rice is tender and the shrimp have cooked through, about 5 minutes longer. Stir in the parsley before serving.

5- Add cayenne or serve with Tabasco for a spicier dish.

Main Dish