Shrimp Jambalaya

This recipe is so full of flavor that I just had to share it with you. It was a recipe I originally found in a Cook’s Country magazine in 2006. Even I can improve on something that they tested in their kitchens. One of the ways I changed this recipe was by making my own Super Easy Fish Stock rather than use 2 bottles of clam juice, which honestly is kind of expensive at almost $4 a bottle here in California and also loaded with lots of sodium. 2,240 mg for the two bottles on top of putting in a teaspoon of salt would send anyone into cardiac arrest. We are very mindful in my house about the amount of salt that is used when cooking. The two other things I have done over the years is to watch for the shrimp and andouille sausage to go on sale and stock my freezer so I can make this dish at a moments notice. Mangia!

Ingredients
2 teaspoons canola oil
1 package Aidelle’ Andouille Sausage, halved lengthwise, then cut into 1/4-inch half moons
1 pound shell-on shrimp (31 – 40 per pound)
1 onion, fined diced
2 celery ribs, finely diced
1 green bell pepper, finely diced
5 – 6 cloves of garlic, minced (or use garlic press)
1-1/2 cups of long grain white rice
2 tablespoons tomato paste
1 teaspoon kosher salt
1 teaspoon fresh thyme, minced
1 can of diced tomatoes
2 cups of fish stock* (or 2 bottles of clam juice)
1 bay leaf
1 bunch green onions, thin sliced on the bias (diagnoally)

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Directions
1. In large bowl put rice and cover with 4 cups of water. When ready to add rice at step 6 drain rice and add to pot. Rice should soak for at least 30 minutes, but not more than 1 hour.
2.  Adjust oven rack to middle lower position and heat oven to 325 degrees.
3. Heat oil in oven safe (preferably stainless steal) Dutch oven over medium high heat until shimmering. Add sausage and cook until browned 5 to 8 minutes. Using slotted spoon, transfer sausage to plate lined with paper towel.
4. Add shrimp to pot and cook until shells are lightly browned on both sides, 2 minutes total. Transfer shrimp to large bowl and set aside to cool.
5. Reduce heat to medium and add onions, celery and bell pepper to pot. Cook stirring occasionally, until vegetables are tender and just start to brown about 8 to 10 minutes. Add garlic and cook for another 1 minute until garlic is fragrant. Add tomato paste and brown for 1 to 2 minutes, stirring occasionally.
6.  Stir in rice, thyme, salt and cook until rice is coated with fat, about 1 minute. Stir in tomatoes, fish stock, bay leaf and return sausage to pot. Stir to combine.
7. Place a square of aluminium foil directly on the surface of rice. Bring to boil, cover pot and transfer to oven. Bake in oven until liquid is absorbed and rice is tender, about 25 minutes.
8. Meanwhile, peel (and devein if necessary) shrimp discard all shells and tails. Cut the shrimp into 2 or 3 pieces each (depending on size of shrimp) and keep in bowl along with any reserved juices that have accumulated. Prepare green onions and set aside.
9. When baking is done, remove pot from oven, remove foil, test that rice is not crunchy, is soft and all liquid is absorbed. If not, cook for another 5 – 10 minutes and test again. Gently stir in shrimp and accumulated juices. Replace foil and lid and place back in oven for 5 minutes.
10. Remove from oven, discard foil and bay leaf, and fold in green onions.

Serves 4 – 6

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