Jambalaya criolla

Ingredientes

• 3 tablespoons extra-virgin olive oil
• 3/4 pound smoked Andouille sausage, (cut on the bias)
• 2 tablespoons unsalted butter
• 1/2 pound extra jumbo 16/ 20 shrimp, ( peeled and deveined)
• 1/2 medium yellow onion, (diced)
• 1/2 cup chopped celery
• 1 green bell pepper, (seeds removed and chopped)
• 2 cloves garlic, (minced)
• 15 fresh okra pods, (sliced into 1/2” rounds)
• 1 cups long-grain white rice
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1 (28-ounce) can diced tomatoes
• 2 1/2 cups chicken stock
• Kosher salt, (to taste)
• Freshly ground black pepper, (to taste)
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon thinly sliced green onion

Preparación

1. 1

   Heat a large pot or Dutch oven over medium heat, the olive oil and heat through. Add the sausage and cook, stirring occasionally, until the sausage is browned on both sides, about 6 minutes. Remove to a bowl and return the pot to heat.

2. 2

   Add the butter and allow to melt. Pat the shrimp dry then season with salt and pepper on both sides. Add the shrimp and cook until pink, about 1 minute on each side. Remove to a bowl with the sausage and return the pot to heat.

3. 3

   Add the onion, celery, and bell pepper to the pan and sauté until the onion is tender, about 5 minutes.

4. 4

   Add the garlic and okra, continuing to cook until the okra softens slightly, about an additional 4 minutes.

5. 5

   Add the rice and stir to combine, sautéing for about 2 minutes. Stir in the thyme, oregano and cayenne followed by the tomatoes and the chicken stock.

6. 6

   Lower the heat to medium-low and simmer until the liquid has been absorbed and the rice is tender, about 30 minutes.

7. 7

   Return the sausage and shrimp to the pot, stirring to combine. Garnish with green onion and parsley then ladle into warmed bowls. Serve hot.