Shrimp & Sausage Jambalaya

Ingredients

• ·3 tbsp vegetable oil
• ·1 lb andouille sausage, sliced
• ·1 large onion, diced
• ·1 green bell pepper, diced
• ·3 ribs celery, diced
• ·4 cloves garlic, minced
• ·1 (14 oz) can diced tomatoes
• ·3 cups chicken stock
• ·2 cups long-grain white rice
• ·2 tbsp Creole seasoning
• ·1 tsp smoked paprika
• ·1 1/2 lb medium shrimp, peeled
• ·Sliced green onions, to serve

Instructions

1. 1

   Brown andouille in a heavy pot over medium-high heat. Remove.

2. 2

   Add onion, pepper, celery. Cook 6–8 minutes. Add garlic.

3. 3

   Stir in tomatoes, stock, rice, Creole seasoning, paprika, and the sausage. Bring to a boil, cover, reduce heat, and simmer 20 minutes without lifting the lid.

4. 4

   Fold in shrimp, replace lid, and cook 5 minutes more until shrimp are pink and rice is tender.

5. 5

   Rest 5 minutes off heat. Fluff and top with green onions.