2 (8-ounce) packages long-grain and wild rice blend
2 large heirloom tomatoes, roughly chopped
5 cups chicken broth
2 fresh bay leaves
1½ pounds peeled and deveined large fresh shrimp (tails left on)
2 tablespoons chopped fresh parsley
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
Garnish: chopped fresh parsley
Instructions
In a large Dutch oven, heat oil over medium-high heat. Add sausage; cook until browned, about 5 minutes. Add onion, celery, and bell pepper; cook, stirring frequently, until tender, about 3 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add rice; cook, stirring frequently, until lightly toasted, about 3 minutes.
Add tomatoes, broth, and bay leaves; bring to a boil. Reduce heat to medium-low; cover and cook until rice is tender, about 15 minutes.
In a medium bowl, combine shrimp, parsley, salt, black pepper, paprika, and cayenne. Add shrimp to rice mixture, and stir until combined. Cook until shrimp are pink and firm, about 2 minutes. Garnish with parsley, if desired. Serve immediately.
Recipe by Louisiana Cookin' at https://louisianacookin.com/shrimp-and-heirloom-tomato-jambalaya/