Prep 20 mins
Cook 25 mins
Simple, easy and very tasty for when you are in the mood for jambalaya. My kids loved it! From Cook's Illustrated "Quick Recipe" Cookbook.
- 1 medium onion, chopped coarse
- 1 medium red bell pepper, chopped coarse
- 5 medium garlic cloves, chopped coarse
- 1 lb extra large shrimp, shelled and deveined
- hot pepper sauce
- 1 tablespoon vegetable oil
- 3⁄4 lb andouille sausage, halved lengthwise and then cut into 1/4 inch slices
- 1 1⁄2 cups long grain rice
- 4 bay leaves
- 1 (14 ounce) can diced tomatoes, briefly drained
- 2 (8 ounce) bottles clam juice
- 1⁄4 cup fresh parsley, chopped
- In a food processor, pulse the onion, red pepper and garlic until chopped very fine, ten to twelve 1-second pulses, scraping down the sides of the bowl as necessary; set aside.
- Season the shrimp with salt and hot pepper sauce to taste.
- Heat the oil in a large Dutch oven over medium high heat until shimmering. Add the shrimp in a single layer and cook, without stirring, for 30 seconds. Using tongs, flip the shrimp and cook for another 30 seconds. Transfer the shrimp to a medium bowl and set aside.
- Add the sausage to the pan and cook, stirring occasionally, until lightly browned, about 3 minutes. Using a slotted spoon, transfer the sausage to a second bowl.
- Scrape the veggies from the food processor into the empty pot and cook, stirring frequently, until softened, about 3 minutes. Stir in the rice and continue to stir until the grains are coated with the fat, about 1 minute.
- Add the bay leaves, tomatoes, clam juice, and 1 cup water and bring to a boil.
- Stir in the sausage, cover, and reduce the heat to low.
- Cook until the rice is tender, 17 to 20 minutes.
- Off the heat, stir in the shrimp and parsley with a fork (do not mush the rice), cover the pot, and allow to sit for 2 minutes or until the shrimp is heated through.
- Discard the bay leaves and adjust the seasoning with salt and hot pepper sauce to taste. Serve immediately.
This is a winner! Everybody loved it. The only change I made was using cilantro instead of parsley. I had some reservations about clam juice but it melted into the overall great flavor. Thanks for posting.
My hard-to-please hubby said "mmm-good!" I will definitely put this dish in the permanent file. It has excellent flavor, even with the changes I made based on what was on hand: pre-cooked chicken andouille sausage, pre-cooked large shrimp, and orzo instead of rice. Preparation was necessarily different as a result: the (frozen, left-over) orzo was thawed in a separate pot with doses of chicken broth to keep it from sticking and turning to mush. I cannot eat clams so I substituted chicken broth. The shrimp and sausage were put in together, closely followed by the processed vegies and remaining ingredients. Because no rice was added I skipped the water and added only a shot of chicken broth to the jambalaya. I served the stew over orzo rather than mixed in with it. Rice would have been a more traditional taste but it was excellent anyway!
A little spicy for my daughter, but that's easily adjusted. Anything from Cook's Illustrated is always a winner! Thanks for posting. P.S: I was a little freaked out by the clam juice, but the end result wasn't weird at all!