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Creole-Style Red Jambalaya with Sausage and Shrimp

Yields1 Serving

Whether you’re a red or brown jambalaya loyalist, we recommend giving this recipe a try. You won’t be disappointed.

HEADER_Red_Jambalaya

Ingredients:
 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
 Salt
 1 tsp Cayenne pepper
 2 Bay leaves
 1 cup 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.

7

Remove from the heat, remove the bay leaves.

8

Serve with Crystal Hot Sauce.

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