Shrimp Jambalaya

Name: Shrimp Jambalaya
Yield: Serves 4 to 6
Cuisine: US & Canada, 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

Main Courses
US & Canada
Creole & Cajun
Pasta, Grains, Rice & Beans
Meat
Fish & Seafood
Pork
Rice

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.

SERVES 4 to 6

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