Shrimp and Sausage Jambalaya
Shrimp and Sausage Jambalaya
Ingredients
- 2 Tbsp Olive Oil
- ¾ LB Shelled Medium Shrimp
- 1 LB Ham (preferably smoked) Cubed
- 1 LB Kielbasa, Andouille or Chorizo Sausage Sliced
- 2 Cloves Garlic Minced
- 2 Stalks Celery Diced
- 1 Green or Red Bell Pepper Diced
- 1 LG Onion Diced
- 1 ½ Cups Long Grain Rice
- 16 Oz Can of Diced Tomatoes
- 4 Cups Chicken Broth
- 1 tsp Kosher Salt
- ¼ tsp Cayenne Pepper
- ½ Cup Fresh Parsley Chopped
Instructions
- Heat the Oil in a large heavy stockpot over high heat and add the shrimp.
- Cook, stirring constantly, until the shrimp curl and just begin to brown about 3 minutes.
- Remove the shrimp with a slotted spoon and set aside.
- Add the Ham and Sausage to the stockpot and cook, stirring frequently, until both are well browned about 15 minutes.
- Reduce heat to medium and add the Garlic, Celery, Bell Pepper and Onion.
- Cook, stirring frequently, until tender, about 10 minutes.
- Stir in the Rice, Tomatoes, Broth, Salt, Cayenne Pepper, and half the Parsley. Cover, reduce heat to low and simmer 20 minutes or until the liquid is almost absorbed.
- Stir in the Shrimp and the remaining Parsley.
- Cover and cook until all the liquid is absorbed, 3 to 5 minutes more.