The tomatoes and shrimp in this jambalaya recipe add a depth of flavor that can’t be matched. There’s a reason this Creole-style jambalaya has started a lot of conversations. Because it’s worth talking about. Recipe adapted from Cooking Up a Storm.
Ingredients:
6tbspbutter
½cup chopped green onions
1large yellow onion, diced
1large green bell pepper, diced
4ribs celery, chopped
1tspminced garlic
½lb. medium shrimp
½lb. andouille, sliced smoked sausage (¼ inch thick)
1(16-ounce) can whole peeled tomatoes, crushed, with their juices
1cup chicken stock
Salt
1tspCayenne pepper
2Bay leaves
1cup long-grain rice
Crystal Hot Sauce for serving
Directions:
1
Melt the butter in a large heavy bottom pot over medium heat.
2
Add the green onions, yellow onion, bell pepper, celery, and garlic. Cook, stirring occasionally until they are soft and pale gold, 6 to 8 minutes.
3
Add the shrimp and sausage. Cook for 2 to 3 minutes, or until the shrimp turn pink.
4
Stir in the tomatoes and the chicken stock. Season with salt and cayenne.
5
Add the bay leaves and the rice. Bring to a boil, then cover and reduce the heat to a simmer.
6
Cook until the rice is tender and all the liquid is absorbed, about 25 minutes.