Simple Shrimp and Andouille Jambalaya
Ready In: 45 mins
Serves: 4-6
Ingredients
- 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
- salt
- 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
Directions
- 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.
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