Gulf Shrimp Jambalaya

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  32 oz or 907g

• Sausage

  Beef, pork, chicken, skinless, smoked

  4 link or 336g

• Green bell pepper

  Sweet, green, raw

  2 medium or 238g

• Onions

  Raw

  1 medium or 110g

• Salt

  Table

  1 tsp or 6g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Garlic

  Raw

  3 cloves, minced or 9g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 ¼ can or 428g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• White rice

  Medium-grain, raw, enriched

  1 cup or 195g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ½ cup or 360g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Thyme

  Fresh

  1 tbsp or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 large or 150g

Directions

1. For the shrimp stock: toss the shrimp shells in a large pot and fill with water. Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine. Strain the shells and discard.
2. Add the andouille to large wide pot and cook for 4 to 5 minutes, or until the sausage starts to brown. Add the peppers, and onion to the pan, season with salt and a pinch crushed red pepper. Cook 7 to 8 minutes or until the mixture has softened and is very aromatic. Toss in the garlic and cook for 2 to 3 more minutes. Add the tomatoes and cayenne. Stir in the rice.
3. Add 4 cups chicken broth, bay leaves, and thyme bundle. Season with salt, taste, and adjust as necessary. Cover and cook over medium heat for 25 minutes.
4. Stir in the shrimp and cook for another 5 to 7 minutes or until the shrimp turn pink. Serve garnished with chopped scallions.