Jambalaya

Jambalaya

adapted from Martha Stewart

Ingredients

Olive oil

1 lb. (16 oz.) andouille sausage, halved lengthwise and sliced into 1/4-inch-thick pieces

1 medium onion, diced

1 green bell pepper, ribs and seeds removed, diced

2 garlic cloves, minced

Salt and Pepper

4 teaspoons paprika

4 teaspoons chili powder - you can cut that if it gets too spicy

Squeeze of lemon juice

4-8 plum tomatoes, seeded and chopped

2 cups long-grain white rice

1 pound medium shrimp (about 30), peeled, deveined, and tails removed - I used as much as I had, didn't measure so I'll leave Martha's measurement

1/2 cup thinly sliced scallions, for garnish

nom nom nom

Heat oil in a large skillet over medium-high heat. Add sausage and cook, turning occasionally, until browned on all sides, 4 to 6 minutes. 

Add onion, bell pepper, and garlic

Season with salt and pepper. 

Cook. Stir in paprika and chili powder.

Add tomatoes, rice, and about 4/5 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.

Remove from heat; season with salt and pepper, as desired. Serve hot, garnished with scallions.