Creole-Style Red Jambalaya with Sausage and Shrimp
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.
6 tbsp butter
½ cup chopped green onions
1 large yellow onion, diced
1 large green bell pepper, diced
4 ribs celery, chopped
1 tsp minced garlic
½ lb. medium shrimp
½ lb. andouille, sliced smoked sausage (¼ inch thick)
1 (16-ounce) can whole peeled tomatoes, crushed, with their juices
1 cup chicken stock
1 tsp Cayenne pepper
2 Bay leaves
1 cup long-grain rice
Crystal Hot Sauce for serving
Melt the butter in a large heavy bottom pot over medium heat.
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.
Add the shrimp and sausage. Cook for 2 to 3 minutes, or until the shrimp turn pink.
Stir in the tomatoes and the chicken stock. Season with salt and cayenne.
Add the bay leaves and the rice. Bring to a boil, then cover and reduce the heat to a simmer.
Cook until the rice is tender and all the liquid is absorbed, about 25 minutes.
Remove from the heat, remove the bay leaves.
Serve with Crystal Hot Sauce.