Shrimp and Andouille Sausage Jambalaya
Ingredients
- 2 tablespoons unsalted butter
- extra-virgin olive oil
- 1 pound andouille sausage cut into 1/2-inch rounds
- 1 pound peeled and deveined medium shrimp
- 1 large yellow onion diced
- 1 large green bell pepper seeded and chopped
- 2 stalks celery chopped
- 2 large fresh tomatoes chopped
- 2 cloves garlic minced
- 2 tablespoons Cajun or Creole seasoning
- 1 cup uncooked long grain rice
- 2 cups chicken broth
- 1 bunch green onions green part only, chopped
- 1 bunch chopped fresh parsley leaves
Instructions
- In a large Dutch oven, melt butter over medium-high heat. Add sausage and cook until lightly browned, about 7 to 10 minutes. Remove from pot and set aside.
- Add a drizzle of olive oilin the pan, if needed. Add the chopped onion, bell pepper, and celery and cook until softened, stirring occasionally.
- Add shrimp, sausage, tomatoes, garlic, seasoning, rice, and chicken broth to the pan. Bring mixture to a boil, then reduce heat to medium and cover. Simmer until rice is cooked through, about 20 minutes.
- Stir in parsley and green onion just before serving.
Notes
To use chicken instead of shrimp: Add1 pound chicken that has been cut into 1-inch cubes, to the Dutch oven with the sausage. Cook until lightly browned. Chicken does not have to be cooked through, it will continue to cook in the last 20 minutes or cooking.