Skillet Jambalaya

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb extra-large shrimp, peeled and deveined
• salt & fresh ground pepper
• 1 tablespoon vegetable oil
• 8 ounces andouille sausages, halved and sliced 1/4 inch thick
• 1 onion, minced
• 1 red bell pepper, cored and chopped fine
• 1/2 teaspoon old bay seasoning
• 1 1/2 cups instant rice (see note for long-grain rice)
• 5 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 3/4 cups low sodium chicken broth
• 2 tablespoons fresh parsley, minced

Recipe

• 1 season shrimp with salt and pepper and set aside.
• 2 heat oil in 12-inch skillet over medium heat until shimmering. add andouille, onion, bell pepper, old bay, and 1/2 tsp salt and cook until onion is softened, about 5 minutes. stir in rice, garlic, and tomato paste and cook until fragrant, about 30 seconds.
• 3 stir in broth and bring to simmer, scraping up browned bits. cover and cook over medium-low heat until liquid is absorbed, about 5 minutes.
• 4 scatter shrimp over rice and continue to cook, covered, until rice is tender and shrimp are cooked through, about 5 minutes. off heat, let rice sit for 2 minutes. stir in parsley, season with salt and pepper to taste, and serve.
• 5 note : if you don't have instant rice on hand or if you would like to use long-grain rice, follow this method :
• 6 substitute 1 1/2 cups long-grain rice for instant rice and increase broth amount to 4 cups. extend rice cooking time in step 3 to about 20 minutes, then add shrimp and continue with recipe as directed.
• 7 test kitchen tip for seasoning shrimp : to save time, we thought we'd skip seasoning our shrimp prior to cooking, but tasters noticed a difference. for the best-tasting shrimp, season the raw shrimp with salt and pepper and let sit for 10 minutes before cooking.