Shrimp and Sausage Jambalaya (New Orleans)

This spicy New Orleans favourite can be tamed with a milder smoked sausage, such as chorizo or kielbasa, in place of the traditional Cajun andouille.

1 Tbsp. canola oil
6 oz andouille sausage, halved lengthwise and sliced into ¼”thick pieces
1 medium onion, diced
1 green bell pepper, ribs and seeds removed, diced
3 ribs celery, diced
2 cloves garlic, minced
sea salt
pepper, freshly cracked
2 tsp. paprika
8 plum tomatoes, seeded and chopped
1 cup long-grain white rice
1 lb medium shrimp (about 30), peeled, deveined, and tails removed
½ cup scallions, thinly sliced for garnish

Heat oil in a large skillet over medium-high heat. Add sausage; cook, turning occasionally, until browned on all sides, 4-6 minutes. Add onion, bell pepper, celery, and garlic; season with salt and pepper.

Cook, stirring occasionally, until onion begins to soften, 5-6 minutes. Stir in paprika; cook until fragrant, about 1 minute.

Add tomatoes, rice, and 3 cups water to skillet; cover, and simmer over medium heat until rice is cooked and has absorbed all water, about 15 minutes.

Add shrimp to skillet, and cook, covered, until shrimp are opaque throughout, 3-4 minutes. Remove from heat; season with salt and pepper, as desired. Serve hot, garnished with scallions.

Makes 4 servings.