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Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell Photo by: Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

Shrimp-and-Sausage Jambalaya

Many Cajun and Creole dishes are seasoned with the so-called holy trinity--bell pepper, onion, and celery. This Creole-style jambalaya has lots of tomato in it.

Coastal Living MARCH 2011

  • Yield: Makes 6 to 8 servings
  • Cook time:40 Minutes
  • Prep time:20 Minutes

Ingredients

  • 2 tablespoons vegetable oil
  • 1 pound andouille or other spicy smoked sausage, sliced
  • 1 large onion, diced
  • 1 bell pepper, diced
  • 3 celery ribs, chopped
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 teaspoons Creole seasoning
  • 1 (28-ounce) can crushed tomatoes, with juice
  • 4 cups chicken broth
  • 2 cups uncooked long-grain rice
  • 1 pound shrimp, peeled and deveined
  • 4 green onions, chopped

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Remove sausage with a slotted spoon; set aside.

2. Add onion and next 7 ingredients to hot drippings in Dutch oven; sauté 5 minutes or until vegetables are tender. Stir in reserved sausage, tomatoes, broth, and rice. Bring mixture to a boil, reduce heat, and simmer, covered, 25 minutes or until rice is tender.

3. Stir in shrimp; cover and cook 5 minutes or until done. Sprinkle each serving with green onions.

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Shrimp-and-Sausage Jambalaya recipe

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