Shrimp Jambalaya
From: Jane Finch
This is a recipe I found in Food and Wine. Everyone I serve this to wants the recipe. I usually double the recipe. Andouille ( available in Louisiana) is hard to find so I use 3/4 pound ground chorizo and 3/4 pound hot links (slice the hot links and saute them). I also use 1 pound medium shrimp and 1 pound salad shrimp.
Ingredients:
1 tablespoon olive oil
3/4 teaspoon dried oregano
1 onion, chopped
3/4 teaspoon dried thyme
1 rib celery, chopped
1 teaspoon paprika
3 cloves garlic, minced
1/4 teaspoon cayenne
3/4 pound sausage, such as andouille, kielbasa, Italian, chorizo (casings removed and sausage chopped)
1 & 1/4 cup rice
1 & 3/4 cups canned crushed tomato
1 pound medium shrimp, shelled
2 cups canned low sodium chicken broth or home-made stock
Method:
In large deep skillet, heat oil over moderately low heat. Add the onion, celery, bell pepper, and garlic. Cover and cook, stirring occasionally, until the vegetables are soft (about 5 minutes).
While vegetables are cooking, sauté chorizo in separate pan- the hot links have already been sliced and sautéed.
When vegetables are tender lift sausages from drippings and add to the vegetables.
Add tomatoes, stock and seasonings. Bring to a boil.
Add the rice. Bring to a boil then reduce heat. Simmer covered for 20 minutes.
When rice seems done, raise the heat to moderate and stir in the medium shrimp. Cover and cook, stirring occasionally until shrimp are done (about 6 minutes longer).
Add salad shrimp. Stir and serve.