Shrimp & Andouille Jambalaya
- 4 tablespoons vegetable oil, divided
- 1½ cups chopped onion
- 1½ cups chopped celery
- ¾ cup chopped green bell pepper
- ¾ cup chopped red bell pepper
- 3 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 2 cups long-grain rice
- 2 cups beef broth
- 2 cups water
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh thyme
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 2 bay leaves
- 1 pound peeled and deveined large fresh shrimp (tails left on)
- Garnish: chopped fresh parsley, fresh thyme, ground black pepper
Method of Preparation
- Preheat oven to 325°.
- In a large cast-iron Dutch oven, heat 2 tablespoons 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, broth, 2 cups water, parsley, thyme, salt, black pepper, cayenne, and bay leaves. Bring to a boil over medium-high heat. Cover with lid.
- Bake 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. Discard bay leaves before serving. Garnish with parsley, thyme, and pepper, if desired.