Shrimp Jambalaya

March 20, 2010

Red and I have only been to New Orleans twice; but we absolutely loved our time there. Our first time there, we went for their annual jazz festival in the spring; which was a blast. The music was incredible and their food was even better!  We haven’t been back in several years now; we got busy with other places to visit and activities to squeeze in. But this meal definitely took us down the memory lane of our fabulous time in New Orleans. I could not find andouille sausages here. Instead, I used spicy chorizo, which I think worked equally well.

Source: Everyday Food, October 2003

1 tbsp canola oil
6 ounces andouille sausage (can be substituted for chorizo or kielbasa), halved lengthwise and sliced into 1/4-inch thick pieces
1 medium onion, diced
1 green bell pepper, ribs and seeds removed, diced
3 stalks celery diced
2 garlic cloves, minced
Coarse salt and ground pepper
2 tsp paprika
8 plum tomatoes, seeded and chopped
1 cup long-grain white rice
1 lb medium shrimp (~ 30), peeled, deveined, and tails removed
1/2 cup thinly sliced scallions, for garnish

Heat oil in a large skillet over medium-high heat. Add sausage, cook, turning occasionally, until browned on all sides, about 4-6 sides. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Stir in paprika; cook until fragrant, about 1 minute.

Add tomatoes, rice and 3 cups of water to skiller; cover and simmer over medium heat until rice is coked and has absorbed all water, about 15 minutes.

Add shrimp to skiller, 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.

Yield: 4 servings