Shrimp and Sausage Jambalaya

Difficulty:
1/5

Ease of Preparation: Medium.

Yield:   4-6 servings.

Ingredients:

3 tablespoons (45ml) olive oil

3 smoked chorizo sausage, sliced into thin rings

2 teaspoons (10ml) ground cumin

1 tablespoon (15ml) paprika

1 teaspoon (5ml) cayenne pepper

1 cup (240ml) chopped yellow onion

1 cup (240ml) chopped celery

1 cup (240ml) chopped green bell pepper

3 garlic cloves, minced

2 cups (480ml) raw long-grain rice

1 cup (240ml) canned chopped tomatoes, in their juices

3 cups (720ml) chicken broth

2 bay leaves

1 ½ lbs. (size 21-25) raw shrimp, peeled and deveined

1/4 cup (60ml) chopped green onions

Salt and pepper

 

Method:

In a large cast iron skillet, heat oil over medium-high heat.

Add sausages and cook for 4-5 minutes, or until slightly browned.

Stir in cumin, paprika, and cayenne, and cook for 1 minute, stirring constantly.

Add onions, celery, and green peppers and cook, stirring often, for 2-3 minutes, or until onions are soft.

Stir in garlic and continue cooking and stirring for about 1 minute, or until garlic is fragrant.

Add rice to the pan and cook for 2-3 minutes, stirring occasionally.

Stir in the canned tomatoes and juices and continue cooking for 1-2 minutes, stirring occasionally.

Add broth to the pan along with the bay leaves and bring mixture to a simmer.

Reduce heat to low, and cover.

Cook for 15-18 minutes, or until rice is tender and all liquid has been absorbed.

Remove lid, stir in shrimp, and season with salt and pepper.

Cover with the lid and continue cooking for 4-5 minutes, until shrimp are pink and firm.

Remove pan from heat, remove the lid and let rest for 2-3 minutes before serving.

Serve hot, garnished with green onions.