Shrimp Jambalaya
Shrimp Jambalaya
serves 4
1 Tbsp. canola oil
6 oz. Andouille sausage, halved lengthwise and sliced in 1/4" pieces
1 medium onion, diced
1 green bell pepper, diced, without seeds
2 celery stalks, diced
2 garlic cloves, minced
Salt and pepper
2 tsp. paprika
8 plum tomatoes, seeded and chopped
1 cup long grain white rice
1 lb. medium shrimp, peeled, de-veined and tails removed
1/2 cup thinly sliced scallions (for garnish)
Heat oil in a large skillet over medium-high. Add sausage, and brown on all sides (4-6 minutes). Add onion, bell pepper, celery and garlic. Season with salt and pepper. Cook 5-6 min., until onion begins to soften. Stir in paprika, and cook 1 more minute.
Add tomatoes, rice and 3 cups water to skillet. Cover and simmer over medium heat until rice is cooked and has absorbed all water (15 min.).
Add shrimp to skillet. Cook covered until shrimp are opaque (3-4 minutes). Remove from heat and season with salt and pepper. Serve hot, garnished with scallions.
serves 4
1 Tbsp. canola oil
6 oz. Andouille sausage, halved lengthwise and sliced in 1/4" pieces
1 medium onion, diced
1 green bell pepper, diced, without seeds
2 celery stalks, diced
2 garlic cloves, minced
Salt and pepper
2 tsp. paprika
8 plum tomatoes, seeded and chopped
1 cup long grain white rice
1 lb. medium shrimp, peeled, de-veined and tails removed
1/2 cup thinly sliced scallions (for garnish)
Heat oil in a large skillet over medium-high. Add sausage, and brown on all sides (4-6 minutes). Add onion, bell pepper, celery and garlic. Season with salt and pepper. Cook 5-6 min., until onion begins to soften. Stir in paprika, and cook 1 more minute.
Add tomatoes, rice and 3 cups water to skillet. Cover and simmer over medium heat until rice is cooked and has absorbed all water (15 min.).
Add shrimp to skillet. Cook covered until shrimp are opaque (3-4 minutes). Remove from heat and season with salt and pepper. Serve hot, garnished with scallions.