Shrimp & Sausage Jambalaya

Shrimp & Sausage Jambalaya

Main Course 

Serve topped with chopped green onions, if desired.

  • 6

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 1 medium onion
  • 2 cloves garlic
  • 1 small green bell pepper
  • 2 stalks celery
  • 2 Tbsp vegetable oil
  • 1 1/4 cups uncooked long grain white rice
  • 2 3/4 cups chicken broth
  • 1 (14.5 oz) can petite diced tomatoes, undrained
  • 1 Tbsp paprika
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 lb andouille sausage, slcied
  • 1/2 lb peeled deveined shrimp, tails removed

Preparation

1. Peel the onion and garlic. Remove seeds and stem from the pepper. Cut the onion, pepper and celery into 8 pieces each.

2 Place the onion, garlic, pepper and celery in the bowl fitted with the ultrablade knife. Launch at speed 12 for 20 seconds.

3 Replace the ultrablade knife with the mixer. Scrape down the sides of the bowl and add oil. Launch the P1 simmer program for 5 minutes, without the stopper.

4 Add remaining ingredients in the order listed, except the shrimp. Replace the stopper and launch the P3 simmer program for 25 minutes or until desired doneness is achieved. With 5 minutes remaining in the cooking time, add the shrimp.