Shrimp & Andouille Jambalaya
Shrimp and Andouille is a great combination. You can consider it the Creole/Cajun Surf & Turf. Here's a couple of recipes this week featuring these proteins.
4 tablespoons canola loi, divided
1 1/2 cups chopped onions
1 1/2 cups chopped celery
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
3 cloves garlic, minced
1 pound andouille sausage, diced
2 cups long-grain rice
2 cups beef stock
2 cups seafood stock
2 tablespoons chopped fresh parsley
2 tablespoons fresh thyme
1 tablespoon Creole seasoning
2 bay leaves
1 pound peeled and deveined large fresh shrimp, tails left on
Preheat oven to 325℉.
In a large cast-iron Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add onion, celery, and bell peppers. Cook, stirring frequently, until tender, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove onion mixture from pot; set aside.
Heat remaining 2 tablespoons oil in pot. Add andouille, cook until browned, about 5 minutes. Stir in onion mixture, rice, stock, parsley, thyme, Creole seasoning, and bay leaves. Bring to a boil over medium-high heat. Cover with lid.
Bake in oven until rice is tender, about 30 minutes. Remove from oven. Stir in shrimp; let stand, covered, until shrimp are pink and firm, about 10 minutes. Fluff with a fork. Remove bay leaves before serving.
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!