July 12, 2014
An old Cajun standby, shrimp jambalaya is hard to beat for a delicious, filling dish. You can substitute catfish or crayfish for the shrimp if you prefer. Of course then it would not be shrimp jambalaya. It would be catfish or crayfish jambalaya. Whatever...I bet you will like it.
CAJUN SHRIMP JAMBALAYA
1 hour 2 mins
Yield: 4 servings
- 1 tablespoon canola oil
- 6 ounces andouille sausage, halved lengthwise and sliced into 1/4-inch-thick pieces
- 1 medium onion, diced
- 1 green bell pepper, ribs and seeds removed, diced
- 3 celery stalks, diced
- 2 garlic cloves, minced
- Coarse salt and ground pepper, to taste
- 2 teaspoons paprika
- 4 large tomatoes, chopped
- 3 cups water
- 1 cup long-grain white rice
- 1 pound medium shrimp (about 30), peeled, deveined, and tails removed
- 1/2 cup thinly sliced green onions, for garnish
1. Heat oil in a large skillet over medium-high heat. Add sausage; cook, turning occasionally, until browned on all sides, 4 to 6 minutes. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Stir in paprika; cook until fragrant, about 1 minute.
2. Add tomatoes, rice, and 3 cups water to skillet; cover, and simmer over medium heat until rice is cooked and has absorbed all the water, about 15 minutes.
3. Add shrimp to skillet, and cook, covered, until shrimp are opaque throughout, 3 to 4 minutes. Remove from heat; season with salt and pepper to taste.
4. Garnished with green onions and serve hot