Creole Jambalaya
This satisfying, one pot, Creole-spiced rice dish is prepared with seafood stock, tomatoes, browned andouille sausage and tender shrimp.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Serves: 8
Ingredients
- 1 Tbsp. olive oil
- 1 pkg. (12 to 14 oz.) andouille sausage, cut into 1/2-inch thick rounds
- 1 lb. frozen large raw shrimp (31 count), peeled and deveined, thawed
- 2 Tbsp. Creole seasoning with salt, divided
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 cups uncooked long-grain white rice
- 2 Tbsp. Take Root Organics® Tomato Paste
- 1 can (28 oz.) Take Root Organics® Diced Tomatoes, not drained
- 2 3/4 cups Kitchen Basics® Original Seafood Stock
- Thinly sliced green onions
- Hot sauce
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Directions
- Heat oil in a Dutch oven over medium-high heat. Add sausage in an even layer and sear 2 to 3 minutes per side until well-browned. Meanwhile, in a bowl, toss shrimp with 1 Tbsp. Creole seasoning to season. Transfer sausage to a plate.
- Reduce heat to medium. Add onion, bell pepper, celery, garlic and remaining 1 Tbsp. Creole seasoning to pan. Cook 5 to 6 minutes or until softened. Stir in rice and cook about 2 minutes until fragrant and toasted smelling. Stir in tomato paste and cook about 1 minute until darkened to brick red.
- Stir in diced tomatoes and stock; bring to a full simmer over medium-high heat. Stir in sausage, along with any juices on the plate.
- Cover and reduce heat to medium. Cook about 35 minutes until rice is tender, stirring halfway through with a wooden spoon, making sure to stir to the bottom. Stir in shrimp during last 5 minutes of cooking. Remove from heat and let stand, covered, 5 minutes. Gently fluff with a fork and garnish with green onions. Serve with hot sauce, if desired.
