Shrimp Jambalaya

Total Time: 55 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 1 tablespoon canola oil
• 6 ounces andouille sausages, halved lengthwise and sliced into 1/4-inch pieces
• 1 medium onion, diced
• 1 green bell pepper, ribs and seeds removed, diced
• 2 stalks celery, diced
• 2 garlic cloves, minced
• coarse salt and pepper
• 2 teaspoons paprika
• 8 plum tomatoes, seeded and chopped
• 1 cup long-grain rice
• 1 lb medium shrimp, peeled, deveined, and tails removed (about 30)
• 1/2 cup scallion, thinly sliced for garnish

Recipe

• 1 heat oil in a large skillet over medium-high heat. add sausage; cook, turning occasionally, until browned on all sides, 4-6 minutes. add onion, bell pepper, celery and garlic; season with salt and pepper. cook, stirring occasionally, until onion begins to soften, 5-6 minutes. stir in paprika, cook until fragrant, about 1 minute.
• 2 add tomatoes, rice and 3 cups water to skillet; cover and simmer over medium heat until rice is cooked and has absorbed all the water, about 15 minutes.
• 3 add shrimp to the skillet, and cook covered, until shrimp are opaque throughout, 3-4 minutes. remove from heat; season with salt and pepper as desired. serve hot, garnished with scallions.