Shrimp and Sausage Jambalaya

Makes 6 servings

Jaynelle Stichler

From Chef and author Emeril Lagasse 1999

ingredients

• 2 tbsp vegetable oil
• 1 lb andouille, chorizo, or other smoked sausage, cut crosswise into 1/4-inch slices
• 2 cups chopped onions
• 3/4 cup chopped bell peppers
• 3/4 cup chopped celery
• salt + cayenne to taste
• 1 cup long-grain white rice
• 1 can (14 1/2 ounces) whole tomatoes, chopped, with juice
• 1 tbsp chopped garlic
• 2 cups water
• 4 bay leaves
• 1/4 tsp dried thyme
• 1 lb medium shrimp, peeled and deveined
• 1/4 cup chopped green onions

1
1. Heat the oil in a large saucepan or an large-cast iron Dutch oven over medium heat. Add the sausage and cook for 2 minutes. Add onions, bell peppers, and celery. Season with salt and cayenne to taste and saute for 6 to 8 minutes or until golden, wilted and soft.
2
2. Add the rice and stir to coat evenly. Add the tomatoes with their juices, the garlic, bay leaves and water, thyme. Cover and cook over medium heat for about 20 minutes.
3
3. Season shrimp with salt and cayenne in a mixing bowl . Add to mixture and cook for 10 more minutes. Cook until rice is tender, liquid is absorbed and shrimp is pink.
4
4. Remove from heat and let stand, covered for about 5 minutes. Remove the bay leaves. Stir in the green onions and serve.