Shrimp and Andouille Jambalaya
A spicy dish that is good to share with friends. Pairs well with steamed green beans, tossed salad, corn bread,and beer.Based on a recipe from The 100 Greatest Dishes of Louisiana Cookery, Roy G. Guste.
Servings: 8 servings
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/8 teaspoon dried thyme
- 1/8 teaspoon black pepper
- 1/8 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
- 3/4 teaspoon paprika
- 1/2 teaspoon salt
- 2 tablespoons canola oil
- 1 1/3 cups onion 1/4" diced, approximately 1 large onion
- 1 1/2 cups green pepper 1/4" diced, approximately 1 large pepper
- 2 teaspoons garlic minced, approximately 3 cloves
- 12 ounces Andouille sausage sliced 1/4" thick
- 14 ounce can unsalted diced tomatoes
- 2 bay leaves
- 2 teaspoons Creole seasoning
- 1/2 teaspoon thyme
- 2 cups long grain rice
- 4 cups chicken stock preheated
- 3 tablespoons minced parsley
- 1/2 teaspoon cayenne pepper
- salt to taste
- 1 pound medium shrimp peeled and deveined
- Heat oil in stock pot over medium heat. Add onions, green pepper, garlic, and Andouille sausage; saute about 5 minutes, until vegetables are soft and slightly brown.
- Add tomatoes, bay leaves, thyme, cayenne, Creole seasoning, parsley, and preheated chicken stock. Bring to a boil, add rice, cover and reduce heat to simmer. Simmer 20 minutes or until rice is done. Stir in shrimp.
- Simmer 5 more minutes until shrimp is cooked.
- Let sit for 5 more minutes.
- If serving later, pile into a casserole dish, cover and keep in low oven.