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

  Long-grain, regular, raw, enriched

  1 cup or 185g

• 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. To make shrimp stock, place the shrimp shells in a large pot, cover with water, and bring to a boil. Turn off the heat and let sit for at least 15 to 20 minutes. Strain and discard the shells.
2. In a large pot, cook the andouille sausage over medium heat for 4 to 5 minutes until browned. Add the sliced peppers and onion, season with salt and a pinch of crushed red pepper, and cook for 7 to 8 minutes until softened and aromatic. Add the garlic and cook for 2 to 3 more minutes.
3. Stir in the diced tomatoes and cayenne pepper. Add the rice and mix well.
4. Pour in 4 cups of chicken broth, add the bay leaf and thyme bundle. Season with salt to taste. Cover and cook over medium heat for 25 minutes.
5. Add the shrimp and cook for another 5 to 7 minutes until the shrimp turn pink. Garnish with chopped scallions before serving.

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• Creole Jambalaya