Tuesday, November 15, 2011

Shrimp Jambalaya

Shrimp has always been one of my favorite foods. Add it to rice and sauteed vegetables? Heavenly! We love Cajun food and I try to make Jambalaya and/or Gumbo at least once a month.

1 lb large shrimp
Olive oil
1/2 lb andouille sausage (or other smoked sausage), cut into bites
1 green pepper, seeded and diced
1/2 yellow onion, diced
2 cloves garlic, minced
1 14 oz can diced tomatoes
kosher salt & pepper to taste
1/2 t cayenne pepper
1 c long grain rice
1 bay leaf
1/2 t dried thyme
2-3 scallions, chopped for garnish

First, prep your shrimp by peeling and deveining, reserving the shells. You will use the shells to make shrimp stock. Put shells into a medium saucepan, cover with about 2 1/2 cups of water and bring to boil. Turn off heat and let sit about 30 minutes. Strain the shells and discard, keeping the liquid.

Coat the bottom of a large pot or dutch oven with olive oil and saute the sausage over medium high heat about 4 to 5 minutes. Add the green pepper and onion to the pan, season with salt & pepper and cook until tender, about 7 to 8 minutes. Toss in the garlic and cook another 3 minutes. Add the tomatoes (with juices) and cayenne pepper then stir in the rice.

Add 2 cups of shrimp stock, bay leaves and thyme. Season with more salt & pepper to taste. Cover and cook over medium low for 25 minutes. Fold in the shrimp and cook about 5 minutes or until the shrimp are pink. Garnish with chopped scallions. Serves 2 as an entree or 4 as a side dish. Enjoy!

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