Gulf Shrimp Jambalaya
Gulf Shrimp Jambalayan is a gluten free and dairy free recipe with 8 servings. For $3.78 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This main course has 649 calories, 40g of protein, and 32g of fat per serving. This recipe is typical of Creole cuisine. A mixture of andouille sausage, thyme, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 22 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 42 minutes. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is pretty good. If you like this recipe, take a look at these similar recipes: Gulf Coast Jambalaya Rice, Gulf Coast Shrimp and Grits, and Gulf-style Citrus Shrimp.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 87 minutes
Ingredients:
1 pound andouille sausage, cut into rounds
1 (28-ounce) can diced tomatoes
1 teaspoon cayenne pepper
3 ribs celery, cut into 1/4-inch dice
Pinch crushed red pepper
2 fresh bay leaves
3 cloves garlic, smashed and finely chopped
2 green peppers, seeded and cut into 1/4-inch dice
Kosher salt
Extra-virgin olive oil
1 Spanish onion, cut into 1/4-inch dice
2 cups long-grain rice
5 scallions, whites and greens thinly sliced, for garnish
2 pounds medium gulf shrimp, peeled and deveined, shells reserved
1 bundle fresh thyme
Equipment:
pot
frying pan
Cooking instruction summary:
Watch how to make this recipe. For the shrimp stock: toss the shrimp shells in a large pot and fill with water. Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine. Strain the shells and discard. Coat a large, wide pot with olive oil and bring to medium-high heat. Add the andouille and cook for 4 to 5 minutes, or until the sausage starts to brown. Add the peppers, celery, and onion to the pan, season with salt and a pinch crushed red pepper. Cook 7 to 8 minutes or until the mixture has softened and is very aromatic. Toss in the garlic and cook for 2 to 3 more minutes. Add the tomatoes and cayenne. Stir in the rice. Add 4 cups shrimp stock, bay leaves, and thyme bundle. Season with salt and taste it to make sure you are on the way to something delicious. Cover and cook over medium heat for 25 minutes. Stir in the shrimp and cook for another 5 to 7 minutes or until the shrimp turn pink. Serve garnished with chopped scallions.
Step by step:
1. Watch how to make this recipe.
2. For the shrimp stock: toss the shrimp shells in a large pot and fill with water. Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine. Strain the shells and discard.
3. Coat a large, wide pot with olive oil and bring to medium-high heat.
4. Add the andouille and cook for 4 to 5 minutes, or until the sausage starts to brown.
5. Add the peppers, celery, and onion to the pan, season with salt and a pinch crushed red pepper. Cook 7 to 8 minutes or until the mixture has softened and is very aromatic. Toss in the garlic and cook for 2 to 3 more minutes.
6. Add the tomatoes and cayenne. Stir in the rice.
7. Add 4 cups shrimp stock, bay leaves, and thyme bundle. Season with salt and taste it to make sure you are on the way to something delicious. Cover and cook over medium heat for 25 minutes.
8. Stir in the shrimp and cook for another 5 to 7 minutes or until the shrimp turn pink.
9. Serve garnished with chopped scallions.
Nutrition Information:
covered percent of daily need
