Shrimp Jambalaya

OPEN KITCHEN with NATHAN SCOTT

Shrimp Jambalaya

Andouille sausage is traditionally used in Jambalaya, but if Andouille is too spicy for your taste - try substituting in some Kielbasa instead.

Ingredients

            Serves 4 to 6

	8	ounces Andouille or Kielbasa sausage, cut on the diagonal into ¼-inch slices
	1	tablespoon olive oil
	1	large yellow onion, peeled and finely chopped
	1	large green bell pepper, trimmed, ribs and seeds removed, and finely chopped
	4	stalks celery, finely chopped
	8	cloves garlic, peeled and minced
	1	tablespoon of each dried oregano, ground thyme, and paprika
	2	bay leaves
	2	cups homemade chicken stock, or low-sodium canned chicken broth
	1	can (15 ounces) diced tomatoes in juice
	1	cup long-grain white rice
		Kosher salt and freshly ground black pepper
		Hot sauce (optional)
	1	pound medium shrimp, peeled and deveined
	1	scallion, thinly sliced, for garnish

Directions

1.    Combine the sausage and olive oil in a large stockpot.  Place the pot over medium heat and cook, stirring occasionally, until the sausage has browned lightly, 3 to 5 minutes.  Then, with a slotted spoon, remove the sausage and set aside.

2.    Return the stockpot to the heat and add in the onion, bell pepper, and celery.  Cook, stirring often, until the vegetables are tender and the onion is translucent, 4 to 6 minutes.  Stir in the garlic, oregano, thyme, paprika, and bay leaves.  Cook an additional minute.  Then, add in the chicken stock, diced tomatoes in juice, and white rice.  Season to taste with salt, black pepper, and hot sauce (if using).  Bring to a simmer.  Then, cover and continue to simmer until the rice is tender, about 20 minutes.

3.    Uncover the pot, and stir in the shrimp and reserved sausage.  Continue to simmer until the shrimp are cooked through, 2 to 3 more minutes.  Season the Jambalaya to taste with additional salt and black pepper, as needed.  Remove the finished Jambalaya from the heat and discard the bay leaves.  Garnish with a sprinkling of freshly sliced scallion and serve with additional hot sauce.