Shrimp and Sausage Jambalaya
There are many different versions of Cajun jambalaya. 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, tomatoes, and the holy trinity of onions, green peppers and celery. 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.
- 2 tablespoons olive or vegetable oil
- 1/4 pound smoked sausage, such as kielbasa or andouille, cut into 1/2-inch pieces (see notes below)
- 1/2 cup chopped onions
- 1/2 cup chopped green bell peppers
- 1/4 cup chopped celery
- 4 large garlic cloves, minced
- 2 cups chicken broth, homemade or low-sodium canned (If using canned, add water as needed to make 2 cups.)
- 1 can (14.5 ounces) whole tomatoes, crushed with fingers, and juices
- 1 teaspoon Worcestershire sauce
- 4 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano leaves
- 1 bay leaf
- 1/8 teaspoon ground cayenne pepper (more or less to taste)
- Salt and black pepper to taste
- 1 cup uncooked long grain white rice
- 1 pound uncooked medium shrimp, peeled
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.