Shrimp Jambalaya

From Cook's Country | April​/May 2006

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 pan, then cooked the rice in a mixture of clam juice and… read more

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 pan, then cooked the rice in a mixture of clam juice and reserved liquid from the tomatoes. This lent the rice a quick and easy shellfish flavor. And as with any good shrimp jambalaya recipe, we flavored ours with the trinity of Cajun cooking: onion, celery, and green bell pepper.

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Serves 4 to 6

When shopping, look for shrimp that are still in their shells. If you cannot find andouille sausage, substitute an equal amount of chorizo.

Ingredients

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