Fat Tuesday Shrimp & Sausage Jambalaya

This week’s Recipe of the Week is perfect to help you and your family celebrate Fat Tuesday. It’s also a great recipe for when the tempartures take a dip to the colder side. Help warm up your family with this festive recipe!

Ingredients

• 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
• 1/2 teaspoon smoked paprika
• 2 teaspoons fresh thyme leaves
• 2 cups chopped tomatoes
• 1 cup sliced okra
• Shells from 1-2 pounds shrimp (about 4 cups)
• 1/2 onion, sliced
• 1 carrot, sliced
• 4-1/2 cups water
• 1 pound shrimp, peeled and deveined
• 1/2 cup chopped fresh parsley

Directions

1. Put the olive oil in a pot over medium-high heat.
2. 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.
3. Stir in the rice, garlic, paprika and thyme and stir one minute.
4. Add the tomatoes and okra and cook, stirring, until tomato begins to break up, about five minutes.
5. In a seperate large pot combine the shrimp shells, onion, carrot and water.
6. Bring to a boil; then turn the heat to very low, cover and cook for 15 minutes.
7. Remove from the heat and cool slightly. Strain, pressing on the shells to get out all the juice.
8. Stir in the shrimp shell stock and bring to a boil.
9. 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.
10. Add the shrimp and stir. Cook for an additional 20 to 30 minutes.
11. Remove from the heat, cover and allow to rest for 10 to 20 minutes before serving.