Shrimp Jambalaya

adapted from America's Test Kitchen

Serves 6 to 8

Just so you know, this does not freeze well.


  • 2 tsp vegetable oil
  • 8 oz andouille sausage, halved lengthwise and cut crosswise into ¼” half moons
  • 1 lb large shell-on shrimp
  • 1 c onion, minced
  • 1 celery stalk, chopped fine
  • 1 bell pepper, stemmed, seeded and chopped fine
  • 5 garlic cloves, minced
  • 1 ½ c long-grain white rice
  • 1 Tbs tomato paste
  • 1 tsp salt
  • ½ tsp minced fresh thyme leaves
  • 1 14.5 oz can of petite diced tomatoes
  • 2 8 oz bottles of clam juice (can be replaced entirely or in part with chicken broth)
  • 1 bay leaf
  • 2 scallions, green parts sliced thin

Heat the oil in a large Dutch oven on medium high heat until shimmering. Add the sausage and cook until lightly browned, about 3 minutes. Transfer the sausage to a paper towel lined plate, but leave the fat in the pot.

Lower the heat to medium and add the onion, celery and bell pepper to the pot. Cook, scraping up any browned bits, until the vegetables have softened, about 5 minutes. Stir in the garlic and cook for a quick 15 seconds.

Stir in the rice, salt and thyme and cook for another minute. Stir in the tomatoes, clam juice, broth and sausage and bring to a boil, again scrapping up any brown bits. Cut the heat down to low, cover and cook for 25 minutes, stirring occasionally.

Scatter the shrimp over the rice and cook covered until the rice is tender and the shrimp are cooked through, about 5 minutes. Stir in the scallions just before serving.

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