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Jambalaya

Shrimp and Rice Dinner

Course Dinner, Lunch, Main Course, Supper
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8 Servings
Author april

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

  1. Shell and de-vein shrimp.

  2.  Cook shells in water for at least 15 minutes.

  3. Strain out shells and save stock. 

  4. Coat bottom of large pot with olive oil and cook sausage for approx 5 minutes. 

  5. Add celery, peppers, onion and crushed red pepper and salt to pan. 

  6. Cook till soft and aromatic.

  7. Add garlic cook for another minute then add tomatoes. 

  8. Stir in rice, stock, bay and thyme. 

  9. Season with salt and simmer covered for 25 minutes till rice almost cooked. 

  10. Adjust liquid if necessary.

  11. Add shrimp and continue to cook until shrimp are pink and cooked through.

  12. 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.