Smoked Cajun Shrimp and Andouille Sausage Jambalaya

Ingredients

• 1 pound large shrimp, peeled and deveined
• 12 ounces andouille sausage, sliced
• 1.5 cups long-grain rice
• 1 cup bell pepper, diced
• 0.5 cup celery stalks, diced
• 0.75 cup onion, diced
• 1 cup canned diced tomatoes
• 3 cups chicken broth
• 2 tablespoons Cajun seasoning blend
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped(optional)
• 4 lemon wedges(optional)

Instructions

1. 1

   Heat the olive oil in a large heavy pot over medium heat (about 5 minutes). Add the sliced andouille sausage and sauté until browned, about 3–4 minutes; remove and set aside.

2. 2

   In the same pot, add the diced onion, bell pepper, and celery; cook, stirring occasionally, until softened, about 5 minutes.

3. 3

   Stir in the Cajun seasoning and smoked paprika, cooking for 1 minute to release aromas.

4. 4

   Add the rice and toast lightly for 2 minutes, then pour in the chicken broth and diced tomatoes; bring to a gentle boil.

5. 5

   Reduce heat to low, cover, and simmer for 45 minutes, stirring once halfway through, until the rice is nearly tender.

6. 6

   Fold in the cooked andouille sausage and shrimp; cover and continue to simmer for another 10–12 minutes, or until the shrimp are pink and cooked through.

7. 7

   Remove from heat, let stand covered for 5 minutes, then fluff with a fork. Garnish with chopped parsley and serve with lemon wedges.