Recipe courtesy of Tory McPhail

Shrimp and Andouille Jambalaya

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  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 8 large servings
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Ingredients

1 tablespoon canola oil

2/3 pound andouille sausage, sliced 1/4 inch thick

1 large red bell pepper, cut into a large dice

1 large onion, cut into a large dice

3 ribs celery, cut into a large dice

1 large head garlic, peeled and minced

Cayenne pepper, as needed

1/4 teaspoon kosher salt

Freshly ground black pepper

2 large tomatoes, cored, peeled, seeded, and chopped

1 pound medium shrimp, peeled

1 pint shucked oysters

2 bay leaves

3 cups long-grain rice, soaked in 3 changes of water

3 cups shrimp stock or water

2 bunches green onions, thinly sliced

1/4 teaspoon hot sauce, or to taste

Directions

  1. Heat the canola oil in a Dutch oven or heavy-gauge pot over high heat. Add the sausage and cook, stirring occasionally, about 6 minutes. Add the bell pepper, onion, celery, and garlic, and season with cayenne pepper and salt and pepper, to taste. Cook stirring, until well browned, about 8 minutes. Stir in the tomatoes, shrimp, oysters, and bay leaves. Add the rice, stir gently; then add the stock. Gently move the spoon across the bottom of the pot, to make sure that the rice is not sticking. Bring to a boil, lower the heat and simmer, covered, until the rice has absorbed most of the liquid, about 15 minutes. Remove from the heat and let sit, covered, for 8 minutes. 
  2. To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce. 

Cook’s Note

Jambalaya is a versatile dish; different combinations of other ingredients can work in this recipe. After adding the rice, be careful when stirring, the less stirring the better. You don't want to pull our excessive starch from the grain--this is not risotto. While simmering, be sure rice is not sticking to the bottom; you might need to add a little water or turn down the heat. If no andouille is available, substitute other sausages, smoked sausage is the best.