Shrimp and Andouille Jambalaya


  • ¼ teaspoon hot sauce, or to taste
  • 2 bunches green onions, thinly sliced
  • 3 cups shrimp stock or water
  • 3 cups long-grain rice, soaked in 3 changes of water
  • 2 bay leaves
  • 1 pint shucked oysters
  • 1 pound medium shrimp, peeled
  • + 10 more ingredients
    • 2 large tomatoes, cored, peeled, seeded, and chopped
    • Freshly ground black pepper
    • ¼ teaspoon kosher salt
    • Cayenne pepper, as needed
    • 1 large head garlic, peeled and minced
    • 3 ribs celery, cut into a large dice
    • 1 large onion, cut into a large dice
    • 1 large red bell pepper, cut into a large dice
    • 2/3 pound andouille sausage, sliced ¼ inch thick
    • 1 tablespoon canola oil

1. Heat the canola oil in a Dutch oven or heavy-gauge pot over high heat. Add the sausage and cook, stirring occasionally, about 6 minutes. Add the bell pepper, onion, celery, and garlic, and season with cayenne pepper and salt and pepper, to taste. Cook stirring, until well browned, about 8 minu...

View full recipe at SpringPad


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