Happy Mardi Gras everyone! To celebrate we have a recipe for a typical Cajun style comfort dish. We made a super easy and super filling one pot Shrimp & Andouille Jambalaya Head!
Shrimp and Andouille Jambalaya
Serves 8 to 10
3 tablespoons vegetable oil, divided
12 oz. (about 4) Andouille sausage, diced (large dice)
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
2 ribs of celery, diced
4 garlic cloves, minced
2 ears of corn, kernels and milk scraped off and reserved
2 cups long grain rice
1 tablespoon oregano, minced
1 tablespoon thyme, minced
2 1/2 teaspoons smoked paprika
2 teaspoons chile powder
2 teaspoons cumin
1 (15 oz) can, crushed tomatoes
3 1/2 cups chicken stock
1 lb. shrimp, cleaned peeled and deveined
fresh thyme or parsley, minced
1. Pour 1 tablespoon of oil into a large skillet and place over medium-high heat.
2. Brow sausage, about 3 minutes. Remove sausage from skillet and set aside.
3. Remove all but 2 teaspoons of grease from the pan and add the remaining oil.
4. Add onions, bell pepper and celery and sauté for 4 to 5 minutes or until onions barely begin to look translucent. Season with salt and pepper.
5. Stir in garlic, corn and corn milk and continue to sauté for 2 minutes.
6. Add rice, herbs and spices and sauté for 4 to 5 minutes. Add sausage back into the skillet. Season with salt and pepper.
7. Stir in crushed tomatoes and stock until well incorporated. Bring mixture to a boil, than reduce the heat to simmer and cover. Cook for about 15 to 20 minutes or until cooked about 2/3 of the way, then add shrimp by gently pressing shrimp slightly into the mixture.
8. Cover again and continue to simmer for 7 to 10 minutes or until rice as cooked through and the liquid has evaporated.
9. Gently fluff jambalaya, top with thyme or parsley and serve.