jambalaya

Ingredients

• 1 pound Andouille sausage, sliced
• 1 cup long-grain rice
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 4 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 pound shrimp, peeled and deveined
• 1/2 cup chopped green onions, for garnish

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add andouille sausage and cook until browned, about 5-7 minutes. Remove sausage and set aside.
3. Add onion and bell pepper to the pot and cook until softened, about 5 minutes.
4. Add garlic, smoked paprika, and cayenne pepper (if using) and cook for 1 minute more.
5. Stir in rice and cook for 1 minute, stirring constantly.
6. Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked and liquid is absorbed.
7. Stir in shrimp and cook until pink and cooked through, about 3-5 minutes.
8. Garnish with chopped green onions and serve hot.

Notes

• For a spicier jambalaya, use a spicier Andouille sausage.
• To prevent sticking, stir the rice frequently during the first 10 minutes of cooking.
• Jambalaya is best served immediately, but leftovers can be stored in the refrigerator for up to 3 days.
• A wooden spoon is recommended for stirring to prevent scratching the pot.