Jambalaya

Shrimp and Andouille Jambalaya

1 tbsp. olive oil
1 ½ c. andouille sausage, sliced into half moons, ¼ inch thick
1 c. finely diced bell peppers (red, yellow and green)
2 c. finely diced celery
3 c. finely diced yellow onion
1 bay leaf
1 tbsp. salt
¼ tsp. black pepper
¼ tsp. white pepper
Pinch cayenne pepper
1 tsp. dried basil
1 tsp. dried oregano
½ tsp. dried thyme
1 tbsp. minced garlic
2 tsp. minced jalapeno
½ c. canned tomatoes, pureed with their juice
2 ½ c. chicken stock
1 ½ c. Uncle Ben’s converted rice
1 c. whole medium shrimp, peels removed
1 c. thinly sliced green onions, green part only

Heat olive oil over high heat in a cast iron or enameled pot.  Add the andouille and cook, stirring occasionally until brown, 8 to 10 minutes.  Add ¾ c. of the bell peppers, 1 ½ cups of the celery and 2 cups of onions and the bay leaf.  Cook stirring occasionally until the vegetables become very dark brown, 12 to 15 minutes.

Add the salt, black pepper, white pepper, cayenne, basil, oregano, thyme, garlic and jalapeno.  Cook, stirring occasionally for 3 to 4 minutes.  Add the remaining peppers, celery and onions.  Cook until the onions become soft and clear, 3 to 4 minutes.

Add the tomatoes and ½ cup of chicken stock, let flavors meld for 5 minutes.  Add the remaining chicken stock and bring the mixture to a boil.  Stir in raw rice, reduce heat to low, cover and let cook 20 – 25 minutes or until rice is done.

Once rice is done, add the shrimp, cover and let stand 4 minutes, with heat staying on very low.  Once shrimp are cooked through, stir in green onions and serve immediately!

Serves 6 as a side dish or 4 as a main dish.

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