Shrimp and Andouille Jambalaya
Servings: 10
Calories: 407kcal
Ingredients
- 3 tablespoons vegetable oil, divided
- 12 ounces (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 ½ teaspoons smoked paprika
- 2 teaspoons chile powder
- 2 teaspoons cumin
- 1 (15 oz) can, crushed tomatoes
- 3 ½ cups chicken stock
- 1 pound shrimp, cleaned peeled and deveined
garnish
- fresh thyme or parsley, minced
Instructions
- Pour 1 tablespoon of oil into a large skillet and place over medium-high heat.
- Brow sausage, about 3 minutes. Remove sausage from skillet and set aside.
- Remove all but 2 teaspoons of grease from the pan and add the remaining oil.
- 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.
- Stir in garlic, corn and corn milk and continue to sauté for 2 minutes.
- Add rice, herbs and spices and sauté for 4 to 5 minutes. Add sausage back into the skillet. Season with salt and pepper.
- 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.
- Cover again and continue to simmer for 7 to 10 minutes or until rice as cooked through and the liquid has evaporated.
- Gently fluff jambalaya, top with thyme or parsley and serve.
Nutrition
Calories: 407kcal | Carbohydrates: 42g | Protein: 23g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 145mg | Sodium: 847mg | Potassium: 523mg | Fiber: 3g | Sugar: 5g | Vitamin A: 923IU | Vitamin C: 25mg | Calcium: 119mg | Iron: 3mg