Gulf Shrimp Jambalaya

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  32 oz or 907g

• Smoked link sausage

  Pork and beef

  16 oz or 454g

• Green bell pepper

  Sweet, green, raw

  2 medium or 238g

• Onions

  Raw

  1 medium or 110g

• Salt

  Table

  1 dash or 0.4g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Garlic

  Raw

  4 cloves, minced or 12g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  4 cup or 960g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Bay leaf

  Spices

  2 tbsp, crumbled or 4g

• Thyme

  Fresh

  8 tbsp or 19g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 large or 100g

Directions

1. To make shrimp stock, place the shrimp shells in a large pot, cover with water, and bring to a boil. Turn off the heat and let sit for at least 15 to 20 minutes. Strain and discard the shells.
2. Slice the andouille sausage into rounds and cook in a large pot over medium heat for 4 to 5 minutes until browned.
3. Add the diced peppers and onion, season with salt and a pinch of red pepper flakes, and cook for 7 to 8 minutes until softened and aromatic. Add the garlic and cook for 2 to 3 more minutes.
4. Stir in the diced tomatoes and cayenne pepper. Add the rice and mix well.
5. Pour in 4 cups of the prepared shrimp stock (for original 8 serving recipe, 1/2 cup per serving), add the bay leaf and bundle of thyme sprigs. Season with salt to taste. Cover and cook over medium heat for 25 minutes.
6. Add the shrimp and cook for another 5 to 7 minutes until the shrimp turn pink. Remove bay leaf and thyme and garnish with chopped scallions before serving.