Shrimp Jambalaya with Andouille Sausage
Servings: 4
Ingredients
- 2 tablespoon butter
- 1 tablespoon canola oil
- 13.5 oz andouille sausage, sliced thinly
- 1 tablespoon tomato paste
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 carrot, diced
- 1 rib celery, diced
- salt and fresh ground black pepper, to taste
- 5 cloves garlic, sliced
- 2 tablespoon creole seasoning*
- 1 teaspoon dried thyme
- a dash of cayenne
- 1 teaspoon smoked paprika
- ½ teaspoon gumbo file seasoning
- 1 cup white rice
- ½ tablespoon hot sauce
- 2 cups chicken stock
- 1 28 oz can crushed tomatoes
- ¼ cup white wine, such as sauvignon blanc
- 2 bay leaves
- 1 lb large or jumbo shrimp, peeled and deveined
Instructions
- Heat a large deep sauté pan over medium-high heat. Add butter and oil, and cook until butter melts. Swirl to coat pan. 2. Add the andouille and cook 3-4 minutes on each side until lightly browned. 3. Reduce the heat to medium-low and add the celery, onion, pepper, and carrots. season with salt and pepper and cook- stirring occasionally, for 5-7 minutes until veggies are softened a bit. 4. Add the garlic, creole seasoning, dried thyme, smoked paprika, gumbo file and tomato paste. Stir well and cook 2 minutes, until fragrant. 5. Add the rice and bring heat up to medium-high. Cook, stirring occasionally for 3-4 minutes. 6. Add the chicken stock, bay leaves, wine, hot sauce and crushed tomatoes. 7. Stir to combine, and cove. Cook on low heat for 35-45 minutes, until thickened and rice is cooked through. Stir occasionally to prevent sticking. 8. Stir in the raw shrimp and cover. Cook for 3-4 minutes on low heat until just opaque 9. Serve hot and top with sliced green onion.