Receta Shrimp & Sausage Jambalaya
Shrimp & Sausage Jambalaya
If I’ve said it once, I’ve said it a thousand times, I LOVE Ina Garten! She just rocks my cooking world, and when I saw this on a recent show, it had me salivating for days until I could get to the store and get all the ingredients I needed. So here it is, 2 of my favorite new loves–Ina Garten and Jambalaya…
Shrimp & Sausage Jambalaya
INGREDIENTS:
- 1 tablespoon olive oil
- 1 pound sausage, like andouille, sliced
- 1 tablespoon butter
- 1 medium onion, diced
- 1 cup celery, diced
- 1 red pepper, cored and diced
- 1 orange or green pepper, cored and diced
- 1 cup seeded and diced tomato
- 3 garlic cloves, minced
- 2 teaspoons diced fresh oregano
- 1 teaspoon diced fresh thyme
- 2 tablespoons tomato paste
- 6 cups chicken stock
- 3 cups long-grain rice, rinsed
- 3 bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pound medium shrimp, deveined
DIRECTIONS:
Heat the oil in a large Dutch oven over medium heat, add the sausage and saute for 8 to 10 minutes, until browned. Remove the sausage to a bowl, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, oregano, thyme and tomato paste and cook until all the vegetables and herbs are well blended. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, bay leaves, salt and pepper. Return to a boil, reduce the heat to low and simmer, covered for 20 minutes. Add the shrimp and stir well. Cover the pot and remove it from the heat and all the jambalaya to steam for 15 minutes, to cook the shrimp, before serving.
**Adapted from Ina Garten