Simple Shrimp And Andouille Jambalaya

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 medium onion, chopped coarse
• 1 medium red bell pepper, chopped coarse
• 5 medium garlic cloves, chopped coarse
• 1 lb extra large shrimp, shelled and deveined
• salt
• hot pepper sauce
• 1 tablespoon vegetable oil
• 3/4 lb andouille sausage, halved lengthwise and then cut into 1/4 inch slices
• 1 1/2 cups long grain rice
• 4 bay leaves
• 1 (14 ounce) can diced tomatoes, briefly drained
• 2 (8 ounce) bottles clam juice
• 1/4 cup fresh parsley, chopped

Recipe

• 1 in a food processor, pulse the onion, red pepper and garlic until chopped very fine, ten to twelve 1-second pulses, scraping down the sides of the bowl as necessary; set aside.
• 2 season the shrimp with salt and hot pepper sauce to taste.
• 3 heat the oil in a large dutch oven over medium high heat until shimmering. add the shrimp in a single layer and cook, without stirring, for 30 seconds. using tongs, flip the shrimp and cook for another 30 seconds. transfer the shrimp to a medium bowl and set aside.
• 4 add the sausage to the pan and cook, stirring occasionally, until lightly browned, about 3 minutes. using a slotted spoon, transfer the sausage to a second bowl.
• 5 scrape the veggies from the food processor into the empty pot and cook, stirring frequently, until softened, about 3 minutes. stir in the rice and continue to stir until the grains are coated with the fat, about 1 minute.
• 6 add the bay leaves, tomatoes, clam juice, and 1 cup water and bring to a boil.
• 7 stir in the sausage, cover, and reduce the heat to low.
• 8 cook until the rice is tender, 17 to 20 minutes.
• 9 off the heat, stir in the shrimp and parsley with a fork (do not mush the rice), cover the pot, and allow to sit for 2 minutes or until the shrimp is heated through.
• 10 discard the bay leaves and adjust the seasoning with salt and hot pepper sauce to taste. serve immediately.