Shrimp and Andouille Sausage Jambalaya
Adapted from Mark Bittman's How to Cook Everything
Yield: 4 to 6 Servings
  • Shrimp Stock (makes 4 cups):
  • Shells from 1-2 pounds shrimp (about 4 cups)
  • ½ onion, sliced
  • 1 carrot, sliced
  • 4½ cups water
  • Jambalaya:
  • 2 tablespoons olive oil
  • 2 cups diced onion
  • 2 cups diced bell pepper
  • 1 pound andouille chicken sausage, thinly sliced
  • Salt and pepper
  • 2 cups white rice
  • 2 tablespoons minced garlic
  • ½ teaspoon smoked paprika
  • 2 teaspoons fresh thyme leaves
  • 2 cups chopped tomatoes
  • 1 cup sliced okra
  • 4 cups shrimp stock (recipe above)
  • 1 pound shrimp, peeled and deveined
  • ½ cup chopped fresh parsley
  1. For the Shrimp Stock:
  2. Combine the shrimp shells, onion, carrot, and water in a large pot. Bring to a boil, then turn the heat to very low, cover, and cook for 15 minutes. Remove from the heat and cool slightly. Strain, pressing on the shells to get out all the juice. Either use immediately or allow to cool completely and refrigerate or freeze.
  3. For the Jambalaya:
  4. Put the olive oil in a pot over medium-high heat. Add the onion, pepper, and sausage and sprinkle with salt and pepper. Cook, stirring occasionally, until the onions are soft and golden and the sausage has begun to brown, around 15 minutes. Stir in the rice, garlic, paprika, and thyme and stir 1 minute. And the tomatoes and okra and cook, stirring, until tomato begins to break up, about 5 minutes. Stir in the stock and bring to a boil. Reduce the heat to medium and cook, uncovered, stirring occasionally, until the rice is tender and the liquid is almost absorbed, 20 to 30 minutes. Add the shrimp and stir. Cook for an additional 2 to 30 minutes. Remove from the heat, cover, and allow to rest for 10 to 20 minutes before serving.
Recipe by Katherine Martinelli at