Gulf Shrimp Jambalaya
Prep: 15 min | Cook: 70 min | Servings: 6
Recipe courtesy Anne Burrell. Serves 6 to 8. The shrimp shells make the stock.
Inactive prep: 17 minutes.
Ingredients
- 2 lb Shrimp, medium Gulf shrimp, peeled and deveined, shells reserved
- Olive oil, extra-virgin
- 1 lb Andouille sausage, cut into rounds
- 2 Green bell pepper, seeded, cut into 1/4-inch dice
- 3 rib Celery, cut into 1/4-inch dice
- 1 Onion, Spanish, cut into 1/4-inch dice
- Kosher salt
- 1 pinch Red pepper flakes, crushed
- 3 clove Garlic, smashed and finely chopped
- 1 can Diced tomatoes, 28-ounce
- 1 tsp Cayenne pepper
- 2 cup Long grain rice
- 2 Bay leaf, fresh
- 1 bunch Thyme, fresh, bundle
- 5 Green onion, whites and greens thinly sliced, for garnish
Directions
- For the shrimp stock: put the shells in a large pot and fill with water. Bring to a boil, turn off the heat and let sit at least 15 to 20 minutes (longer is fine). Strain.
- Coat a large wide pot with olive oil over medium-high heat. Cook the andouille 4 to 5 minutes, until it starts to brown.
- Add the peppers, celery and onion, season with salt and a pinch of red pepper and cook 7 to 8 minutes, until soft and aromatic. Add the garlic for 2 to 3 minutes, then the tomatoes and cayenne. Stir in the rice.
- Add 4 cups shrimp stock, the bay leaves and thyme. Season with salt and taste. Cover and cook over medium heat 25 minutes.
- Stir in the shrimp and cook 5 to 7 minutes, until pink. Serve garnished with scallions.