Jambalaya
Shrimp and Rice Dinner
Ingredients
- 2 Pound Shrimp Shells and Tails Removed
- 4 Green Bell Pepper Chopped
- 6 Stalks Celery Chopped
- 1 Onion Chopped
- 3 Clove Garlic Chopped
- 28 oz Canned Diced Tomato
- 1 Pinch Red Pepper Flakes
- 2 Cup Long Grained Rice
- 2 Bay leaves
- 1 Bunch Fresh Thyme
- 5 Scallions Chopped
- 4 Cup Stock Shrimp and Chicken
Instructions
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Shell and de-vein shrimp.
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Cook shells in water for at least 15 minutes.
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Strain out shells and save stock.
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Coat bottom of large pot with olive oil and cook sausage for approx 5 minutes.
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Add celery, peppers, onion and crushed red pepper and salt to pan.
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Cook till soft and aromatic.
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Add garlic cook for another minute then add tomatoes.
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Stir in rice, stock, bay and thyme.
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Season with salt and simmer covered for 25 minutes till rice almost cooked.
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Adjust liquid if necessary.
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Add shrimp and continue to cook until shrimp are pink and cooked through.
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Garnish with scallions.
Recipe Notes
Original recipe uses 1 tsp cayenne pepper. This version has more veg than original recipe and I use half red and half green bell peppers. Original recipe calls for 1pound of andouille sausage.