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

  Dried

  2 leaf or 0.4g

• Thyme

  Fresh

  8 tbsp or 19g

• Scallions

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

  4 large or 100g

Directions

1. Place shrimp shells in a pot, cover with water by about 1 inch, bring to a boil, then turn off the heat. Let steep 15–20 minutes, strain, and reserve the stock; discard shells.
2. In a large heavy pot, brown the sliced andouille over medium heat, 4–5 minutes, rendering some fat.
3. Stir in diced bell peppers and onion with a pinch of salt and the red pepper flakes. Cook, stirring occasionally, until softened and fragrant, 7–8 minutes; add garlic and cook 2–3 minutes more.
4. Add diced tomatoes and cayenne; stir in the rice to coat evenly.
5. Pour in 4 cups reserved shrimp stock, add bay leaf and bundled thyme sprigs, and season with salt to taste. Bring to a gentle simmer, cover, and cook over low to medium-low heat until rice is mostly tender, about 25 minutes.
6. Fold in the shrimp, cover, and cook until just pink and opaque, 5–7 minutes. Remove bay leaf and thyme; garnish with sliced scallions and serve.