Shrimp Jambalaya

Name: Shrimp Jambalaya
Yield: Serves 4 to 6
Cuisine: Creole & Cajun
Ingredients: 2 teaspoons, vegetable oil; 8 ounces, andouille sausage, halved lengthwise, then cut into 1/4-inch half-moons; 1 pound, large shell-on shrimp (31 to 40 per pound); 1 , onion, chopped fine; 1 rib, celery, chopped fine; 1 , green bell pepper, chopped fine; 5 cloves, garlic, minced; 1 1/2 cups, long grain white rice; 1 tablespoon, tomato paste; 1 teaspoon, table salt; 1/2 teaspoon, minced fresh thyme leaves; 1 (14.5-ounce) can, diced tomatoes, drained, with 1/4 cup juice reserved; 2 , (8-ounce) bottles clam juice; 1 , bay leaf; 2 , scallions, sliced thin

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Appears in Cook's Country April/May 2006

Shrimp jambalaya is a classic Cajun dish that promises a lot, but rarely delivers. Here's the secret to cooking really good shrimp jambalaya with fluffy rice and tender, flavorful shrimp.

SERVES4 to 6

WHY THIS RECIPE WORKS

Rendering sausage and sautéing the shrimp with their shells on added valuable flavor to our Shrimp Jambalaya recipe. We cooked the raw rice briefly with the sautéed vegetables so that the grains were thoroughly coated with the fat in the pa...

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