Cajun Shrimp and Andouille Jambalaya
Ingredients:
- 1 tablespoon olive oil
- 8 ounces Andouille sausage, sliced
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, chopped
- 2 plum tomatoes, chopped
- 2 bay leaves
- 1 teaspoon Worcestershire sauce
- 1 cup long grain rice or Jasmine rice
- 2 cups chicken stock
- 1 cup smoked pickled okra or regular pickled okra
- Kosher salt and pepper to taste
Method:
1. Heat oil in a large cast iron skillet over high heat. Add the Andouille and cook until it begins to brown, stirring occasionally, about 4 minutes. Add the shrimp and 1 teaspoon of Cajun seasoning and cook stirring occasionally until they brown slightly, about 2 minutes.2. Remove the sausage and shrimp using a slotted spoon and transfer to a plate; cover with foil. In the same skillet add the onion, peppers and celery, and cook until slightly softened, about 3 minutes. Add garlic, tomatoes, bay leaves and Worcestershire sauce and cook until fragrant, about 1 minute more.
3. Stir in rice and then add broth and 1/2 cup water. Bring to a boil, stir and reduce heat to medium low. Cover and cook until rice absorbs some of the liquid and is slightly tender, about 20 minutes. Remove cover and add the sausage, shrimp and okra. Cover and continue to cook until the rice is tender, about 5 minutes more. Turn off heat and leave the pan covered for 5 minutes undisturbed.
4. Remove lid, fluff and stir the rice to combine ingredients. Season with salt and pepper to taste.
Serves: 4-6
Active Time: 35 minutes
Total Time: 1 hour, 5 minutes