Our Shrimp and Heirloom Tomato Jambalaya is a one-pot dish with bold Cajun flavor.
Shrimp and Heirloom Tomato Jambalaya
- 2 tablespoons vegetable oil
- 1 pound andouille sausage, sliced
- 1½ cups chopped onion
- 1½ cups chopped celery
- 1½ cups chopped green bell pepper
- 3 cloves garlic, minced
- 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
- 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.