Creole-Style Shrimp and Sausage Jambalaya
- Spice blend
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- ½ tsp dried oregano
- ½ tsp cayenne pepper, use 1/4 tsp for mild
- ½ tsp black pepper
- 1 tsp kosher salt
- Jambalaya
- 1 tbsp vegetable oil
- 12 oz andouille sausage, fully cooked, sliced into 1/4-inch coins
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery ribs, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can diced tomatoes, 14.5 oz, with juice
- 1 ½ cups long-grain white rice, uncooked
- 2 ½ cups chicken broth
- 2 bay leaves
- 1 lb large shrimp, peeled and deveined
- To serve
- 3 green onions, sliced
- 2 tbsp fresh parsley, chopped (optional)
Creole-Style Shrimp and Sausage Jambalaya
- Mix the spice blend in a small bowl.
- Heat the oil in a Dutch oven over medium-high heat. Brown the sausage, stirring now and then.
- Add the onion, bell pepper and celery and cook until soft.
- Stir in the garlic, tomato paste and spice blend and cook until the paste darkens.
- Add the rice and stir to coat.
- Pour in the tomatoes with their juice and the broth, add the bay leaves, scrape the bottom and bring to a boil.
- Cover, turn the heat to low and simmer without stirring.
- Lift the lid and scatter the shrimp over the rice in one layer. Cover again right away.
- Cook over low heat until the shrimp are pink and opaque all the way through, 145°F (63°C), and the rice is tender.
- Turn off the heat and let it rest, covered.
Creole-Style Shrimp and Sausage Jambalaya
- Remove the bay leaves, gently fold everything together and top with green onions and parsley.
- Cook to 145°F inside (check with a thermometer).