Jambalaya With Andouille And Shrimp
serves 2-4
Don't let the fact that this is a simple, quick and straightforward version of the classic jambalya fool you -- it has tons of flavor. Andouille sausage is a typical Cajun addition, and plays well with the shrimp, but you could use any sausage you can find. Substitute fresh tomatoes for canned, too, if you like.
2 tablespoons olive oil
1 pound andouille sausage, cut into 1/2-inch slices
1 pound raw medium shrimp, peeled and deveined
salt and pepper
1 small onion, diced
2 stalk celery, diced
2 red bell peppers, diced
3 cups low-sodium chicken broth
2 cloves garlic, minced
1/2 teaspoon cayenne pepper
2 teaspoons chopped fresh thyme
1 15-ounce can whole tomatoes
2 cups long-grain white rice
1 cup white wine
1/2 cup chopped fresh cilantro
prep: 15 minutes
total: 1 hour 20 minutes
large Dutch oven
slotted spoon
small saucepan
can opener
1. Heat 1 tablespoon of the olive oil in a Dutch oven over medium-high heat. When the oil is hot and shimmering, stir in the sausage and then leave alone to brown, 2-4 minutes. Stir and let the sausage brown on the other side another 2-3 minutes.
2. Stir in the shrimp, season the mixture with salt and pepper, and cook until the shrimp turn pink, 2-3 minutes. Remove the sausage and shrimp from the pan with a slotted spoon, and set aside.
3. In the same Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onions, celery and peppers and cook, stirring occasionally, until the onion softens and browns, 8-10 minutes.
4. Meanwhile, bring the broth to a simmer in a small saucepan over medium heat.
5. Add the garlic, cayenne and thyme to the onion and peppers, and stir to combine everything. Stir in the tomatoes and keep stirring to break them up. Cook until the tomatoes begin to fall apart, 5-7 minutes.
6. Stir in the simmering broth, the rice and the white wine. Bring to a boil then reduce the heat to a simmer. Cook, stirring occasionally to keep the rice from sticking, until almost all of the liquid is absorbed, 20-30 minutes.
7. Put the shrimp and sausage back in the pan and stir to combine. Cook until almost all of the liquid is gone and the shrimp and sausage have heated through. Stir in the cilantro just before serving.
