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Shrimp and Sausage Jambalaya

Serves 4

There are many different versions of jambalaya depending on the region of Louisiana and, of course, the cook. You can be as creative as you like with the choice of seafood, poultry or meats. The basic ingredients in any recipe are the rice and the holy trinity of onions, green peppers and celery. As I understand it, tomatoes are added to a Creole jambalaya but not to a Cajun version. Make it as spicy as you like by adding more cayenne pepper or hot sauce. This version is relatively mild, the way I like it.


Heat a large skillet or medium sauté pan over medium heat. Add the oil, then the sausage, onions, peppers and celery. Sauté until vegetables are tender, about 7 minutes. Add the garlic and sauté another minute. Add the broth; increase heat to high and stir to loosen any browned bits in the bottom of the pan. Add the tomatoes, Worcestershire sauce, parsley, thyme, oregano, bay leaf, cayenne pepper, salt and black pepper. Bring to a boil. Stir in the rice, reduce heat to medium-low, cover and simmer until the rice is tender, about 20 minutes. Add the shrimp to the top without stirring; cover and continue to cook until the shrimp turn pink, about 5 minutes. Stir to combine the shrimp with the rice. Discard the bay leaf and serve immediately.

Notes: Andouille sausage can be quite spicy. If using, go easy with the cayenne unless you like a lot of heat.