Shrimp and Andouille Sausage Jambalaya

2 slices thick cut bacon, diced 
2 tablespoons olive oil
1 cup diced sweet onion
7 ounces Andouille sausage, chopped  
1 cup diced celery
1 cup diced green pepper
4 minced garlic cloves
2 cups long grain white rice
2 teaspoons Cajun seasoning (or to taste)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
4 Roma tomatoes, chopped
3 and 1/2 cups 33% less sodium chicken broth (if you have any extra save to add to leftovers)
3 bay leaves
1 tablespoon fresh thyme
2 pounds frozen raw shrimp, thawed
Garnish: celery leaves or fresh parsley

Dice bacon and cook until crisp in a large Dutch oven. When crisp, drain bacon on a paper towel and save drippings in Dutch oven. Reserve cooked bacon for another use. While bacon is cooking: thaw shrimp according to package directions. Dice onion, sausage, celery, green pepper, and tomatoes. Mince garlic. 

Add olive oil to Dutch oven over medium heat until sizzling hot. Add Andouille sausage and onions. Cook about 5 minutes, stirring frequently, until onions are translucent and sausage is browned. Add celery and green pepper. Cook about 5 minutes more.  Add garlic and cook 30 seconds. Add rice, Cajun seasoning, salt, pepper, and red pepper flakes. Cook 2 to 3 minutes stirring the whole time until rice is evenly coated with oil. If there is excess oil in the pan at this point, stir 1/2 of a piece of paper towel around the bottom of the pot to absorb any excess oil. You want to leave a little oil in the pot because it has a lot of flavor! 

Add tomatoes, chicken broth, bay leaves, and thyme. Stir one time, bring to a slow simmer, reduce heat a little, and cover Dutch oven with a lid. Cook 20 minutes or until 3/4 of the liquid is gone. (Don’t stir.) Place shrimp on top of rice (don’t stir the shrimp into the rice- you want to steam the shrimp on top of the rice). Cover pot and cook 7 to 10 minutes more or until shrimp is pink and cooked.  At this point the rice should be tender and the liquid absorbed. Garnish jambalaya with celery leaves or fresh parsley.  Reheats well in the microwave. Makes 4-6 servings. Enjoy!

Published in The News and Neighbor on April 26, 2023.