Shrimp Jambalaya

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 325 degrees.

Step 2

Heat the oil in a large Dutch oven over medium high heat until shimmering. Add the sausage and cook until browned. Using a slotted spoon or tongs, transfer the sausage to a paper towel lined plate. Add the shrimp to the same pot and cook until the shells are lightly browned on both sides, about a minute per side. Transfer the shrimp to a large bowl and refrigerate.

Step 3

Reduce the heat to medium and add the onion, celery, bell pepper, and garlic to the opt. Cook, stirring occasionally, until the vegetables have softened, about 5-10 minutes. Add the rice, tomato paste, salt and thyme and cook until the rice is coated with fat. Stir in the tomatoes, reserved tomato juice, clam juice, bay leaf, and sausage . Place a square of foil directly on the surface of the rice. Bring mixture to a boil, cover the pot, transfer to the oven, and bake in the preheated oven until the rice is almost tender and most of the liquid is absorbed, about 20 minutes.

Step 4

Meanwhile, peel and devein the shrimp and discard the shells. Remove the pot from the oven, lift off the foil, and gently stir in the peeled shrimp, and any accumulated juice. Replace the foil and lid, return the pot to the oven, and cook until the rice is fully tender and the shrimp are cooked through, about 5 minutes. Remove the pot from the oven, discard the foil and bay leaf, fold in the scallions, and serve immediately.