Gulf Shrimp Jambalaya


  • 5 scallions, whites and greens thinly sliced, for garnish
  • 1 bundle fresh thyme
  • 2 fresh bay leaves
  • 2 cups long-grain rice
  • 1 teaspoon cayenne pepper
  • 1 (28-ounce) can diced tomatoes
  • 3 cloves garlic, smashed and finely chopped
  • + 8 more ingredients
    • Pinch crushed red pepper
    • Kosher salt
    • 1 Spanish onion, cut into ¼-inch dice
    • 3 ribs celery, cut into ¼-inch dice
    • 2 green peppers, seeded and cut into ¼-inch dice
    • 1 pound andouille sausage, cut into rounds
    • Extra-virgin olive oil
    • 2 pounds medium gulf shrimp, peeled and deveined, shells reserved

1. For the shrimp stock: toss the shrimp shells in a large pot and fill with water. Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine. Strain the shells and discard.

View full recipe at SpringPad


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