Shrimp and Sausage Jambalaya

Prep: 10 min, Cook: 40 min

Serves 8

Ingredients

• 2 tbsp oil
• 1 chopped white or yellow medium onion
• 1 chopped bell pepper
• 1/2 cup chopped celery (approx. 2 stalks)
• Salt & freshly ground black pepper
• 12 ounces smoked sausage or andouille sliced into 1/4 inch rounds
• 2 tsp. Cajun Seasoning
• 1 tbsp minced garlic
• 2 cups long-grain white rice, rinsed
• 4 cups chicken stock + 1 cup water
• 14.5 oz can tomatoes (diced)
• 1 bay leaf
• 12-16 oz. medium or large raw shrimp (peeled & deveined)
• 3 thinly sliced green onions

Instructions

1. In a large pot or dutch oven, heat the oil over medium to medium high heat. Add the onions, peppers, and celery, and season with a pinch of salt and 1/4 tsp pepper. Cook for 7-8 minutes, until slightly softened.
2. Add the sausage, and cajun seasoning, and continue cooking for 5 minutes, until the fat from the sausage have rendered out and further softened the vegetables.
3. Add the garlic and stir for 30 seconds, then add the rice. Stir continuously for 3 minutes to gently toast the rice.
4. Add the chicken stock, 1 cup of water, tomatoes, and bay leaf, bring the liquid to a boil, then reduce to a simmer over low heat.
5. Cover the pan with a lid and simmer for 15-20 minutes, stirring occasionally so the rice doesn’t burn on the bottom.
6. When the liquid is mostly absorbed and the rice is nearly tender, stir in the shrimp and cover with a lid, simmer for 3-5 more minutes, to gently cook the shrimp. Stir in green onions. Taste for seasoning and add hot sauce is desired.