Shrimp Jambalaya

This spicy New Orleans favorite can be tamed down with a milder smoked sausage such as chorizo or kielbasa, in place of the traditional Cajun andouille. Another great from Martha Stewart!!

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  tablespoon canola oil
• 6  ounces andouille sausages, halved lengthwise and sliced into 1/4-inch pieces
• 1  medium onion, diced
• 1  green bell pepper, ribs and seeds removed, diced
• 2  stalks celery, diced
• 2  garlic cloves, minced
•  coarse  salt and pepper
• 2  teaspoons paprika
• 8  plum tomatoes, seeded and chopped
• 1  cup long-grain white rice
• 1  lb medium shrimp, peeled, deveined, and tails removed (about 30)
• 1⁄2 cup scallion, thinly sliced for garnish

Directions

1. Heat oil in a large skillet over medium-high heat. Add sausage; cook, turning occasionally, until browned on all sides, 4-6 minutes. Add onion, bell pepper, celery and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5-6 minutes. Stir in paprika, cook until fragrant, about 1 minute.
2. Add tomatoes, rice and 3 cups water to skillet; cover and simmer over medium heat until rice is cooked and has absorbed all the water, about 15 minutes.
3. Add shrimp to the skillet, and cook covered, until shrimp are opaque throughout, 3-4 minutes. Remove from heat; season with salt and pepper as desired. Serve hot, garnished with scallions.