Serves: 8 Prep & Cook Time: 35 Minutes
12 oz Kayem Artisan Andouille Sausage
1 tbsp extra virgin olive oil
1 Cup chopped white onions 1/4"
1 Cup diced celery 1/4"
1 Cup green bell peppers, diced 1/4"
2 ea garlic cloves, minced
1/4 tsp cayenne pepper
3/4 tsp dried oregano
1/2 tsp hot smoked paprika
1 ea bay leaf
Cooking Spray, olive, extra virgin, 1/3 sec spray
1 cup long grain white rice, dry
2 Cups water
1 Cup diced, canned unsalted tomatoes
3/4 Pound raw medium shrimp, peeled & tail on
1/2 tsp black pepper freshly ground
1/2 Cup diced scallions
Pre-heat a 4 - 6 qt. heavy pot over medium heat, coat bottom with olive oil. Saute the onions, celery, green pepper, garlic, for 2 minutes. Add the salt, cayenne pepper, oregano, hot smoked paprika and bay leaf, stir. Cover and cook 3 - 4 minutes.
Meanwhile, prepare a skillet with cooking spray, and warm the sausages over medium heat, turning a few times and brown on both sides, about 8 - 10 minutes. Slice on the diagonal, reserve keeping warm.
Stir in the rice and water to the vegetables, bring to a boil. Add the tomatoes, cover and simmer 10 - 15 minutes until the rice is al dente.
Add the shrimp and sausage slices to the rice and vegetables, season with black pepper. Cover 5 minutes. Then, turn off the heat and all the Jambalaya to rest for an additional 5 minutes. Serve immediately with a garnish chopped scallions.