Shrimp and Sausage Jambalaya

I love traveling; going to another place is a chance to experience another culture and connect with other people. Strangely though, most of my traveling has been outside of the United States rather than within it. Up until surprisingly recently (a couple years ago), I hadn’t even been west of western Maryland (despite having traveled internationally multiple times). But I’m planning on making my way around the US soon, and one city I know I want to stop in is New Orleans. Typically seen as a city of excess, yes (laissez les bon temps rouler), but also a city of people passionate about food and drink, two things very close to my heart. So this jambalaya (and my Cajun spice mix) is my first tentative connection to the city, my attempt to start connecting with the culture there before I can get there myself. I tried to keep this recipe relatively simple, and it comes together surprisingly fast. While modifying stock with shrimp shells (for some extra flavor), you sautee up andouille sausage and the Cajun holy trinity (onion, bell pepper, and celery), then combine the two with tomatoes and rice and pop it in the oven for a nice even heating. The result is very flavorful and (according to my boyfriend, who attended school in New Orleans) fairly authentic.

Shrimp and Sausage Jambalaya (adapted from Amateur Gourmet and Joelen’s Culinary Adventures)
Yield: 4 – 6 servings

Ingredients:

• 1 lb shrimp, shells on
• 1 large (28 – 32 oz) can diced tomatoes
• 3 1/2 cups stock
• 1/2 Tbsp + 1/2 Tbsp Cajun spice mix
• 1 Tbsp vegetable oil
• 8 – 10 oz andouille sausage, cut lengthwise then sliced into half moons
• 1 onion, diced
• 1 bell pepper, diced
• 1 rib celery, diced
• 5 – 6 cloves garlic, minced
• 1 cup long-grained rice
• 2 scallions, thinly sliced
• salt and pepper, to taste

Method:

1. Preheat the oven to 325 degrees.
2. Peel and devein 1 lb shrimp, shells on, reserving the shells. Drain 1 large (28 – 32 oz) can diced tomatoes, reserving the juice.
3. In a medium pot, bring 3 1/2 cups stock to a boil, then add the reserved shrimp shells and 1/2 Tbsp Cajun spice mix, lower heat, and let simmer for half an hour. Strain to remove shells, and add enough of the reserved tomato juice to make 3 cups, if needed.
4. Meanwhile, in a large oven-safe pot or dutch oven, heat 1 Tbsp vegetable oil over medium-high heat, and sautee 8 – 10 oz andouille sausage, cut lengthwise then sliced into half moons until browned, then remove to a paper towel lined plate.
5. Lower heat to medium, and sautee 1 onion, diced, 1 bell pepper, diced, and 1 rib celery, diced until all are softened and the onion is translucent.
6. Add 5 – 6 cloves garlic, minced and 1/2 Tbsp Cajun spice mix, and sautee until fragrant, about 30 seconds.
7. Add 1 cup long-grained rice and 1/4 cup of the reserved tomato juice, and cook, stirring, until the rice has absorbed some of the fat, and the pan is deglazed, about 1 minute.
8. Add the drained tomatoes, the cooked sausage, and the 3 cups of shrimp stock to the pot, cover, and move into the oven.
9. Bake until the rice is almost tender, about 30 – 40 minutes, then stir in the shrimp, and return to the oven until the rice and shrimp are cooked, about 5 – 10 minutes.
10. Remove from the oven, and stir in 2 scallions, thinly sliced and salt and pepper, to taste.