Recipes / Category: Entrées

Shrimp Jambalaya

  • ½ cup Magical Coconut Oil
  • 5 cups shrimp broth (see recipe) or water
  • 2 pounds raw shrimp, in the shell
  • ½ pound andouille sausage, cut into ¼-inch slices
  • 2 cups crushed tomatoes
  • 1 cup uncooked long-grain rice, optional, or serve the dish with Creole rice (see recipe)
  • 1 cup onion, finely chopped
  • 1 cup green onions or scallions, finely chopped
  • 1 cup green pepper, finely chopped
  • 1 cup celery, finely chopped
  • 2 tablespoons flour
  • 1 tablespoon garlic, minced
  • 1 teaspoon dried crushed oregano
  • ½ teaspoon dried thyme
  • Salt and freshly ground pepper to taste
How To
  1. Peel and devein the shrimp, and keep the shells to make or fortify a broth.
  2. In a pot or large saucepan on medium, heat the oil for 1 minute.
  3. Add the flour and cook, stirring constantly, until lightly browned. Do not burn.
  4. Add the onion, green onions, green pepper, celery, and garlic. Sauté until wilted, stirring occasionally.
  5. Add the sausage, stir, and cook for 5 minutes.
  6. Add the tomatoes, thyme, and oregano, and bring the pot to a boil.
  7. Stir in the uncooked rice, if desired. Add shrimp broth, salt, and pepper.
  8. Reduce heat to medium-low, and simmer, uncovered, about 25 minutes; add the shrimp, and stir.
  9. Cook about 10 minutes longer, or until it has thickened but is still slightly soupy.
  10. Serve your Shrimp Jambalaya in bowls with chopped green onions on the side as an optional garnish. Enjoy!