It doesn’t get better than a bowl full of jambalaya.
Shrimp and Sausage Jambalaya
Makes about 6 servings
- 2 tablespoons vegetable oil
- 1 pound mild smoked sausage, coarsely chopped
- 1 cup chopped onion
- ½ cup chopped bell pepper
- ½ cup chopped celery
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1¼ cups long-grain rice
- 3 bay leaves
- 1 tablespoon chopped fresh thyme
- 2 teaspoons firmly packed light brown sugar
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground red pepper
- 1 (14.5-ounce) can petite diced tomatoes, drained
- 2 teaspoons distilled white vinegar
- 1 pound large fresh shrimp, peeled and deveined (tails left on)
- ¼ cup chopped fresh celery leaves
- Preheat oven to 350°.
- In a 12-inch cast-iron skillet, heat oil over medium-high heat. Reduce heat to medium. Add sausage; cook, stirring occasionally, until browned, about 6 minutes. Remove sausage using a slotted spoon, and let drain on paper towels.
- Add onion, bell pepper, and celery to skillet; cook, stirring occasionally, until lightly browned, about 5 minutes. Add garlic; cook for 1 minute. Stir in sausage, broth, rice, bay leaves, thyme, brown sugar, salt, black pepper, and red pepper. Bring to a boil over medium-high heat.
- Bake, covered, until rice is tender, about 25 minutes. Add tomatoes and vinegar; gently fluff rice mixture with a fork. Arrange shrimp over rice mixture. Cover and bake until shrimp are pink and firm, about 10 minutes more. Discard bay leaves. Sprinkle with celery leaves.
Find more delicious cast iron casseroles in our newest special issue!