AuthorKathleen GloverCategoryFish, Main Meals, PorkDifficultyIntermediateA fun adaptation on classic creole dish, Sausage, Shrimp, and Okra Jambalaya is easy to make and has a secret ingredient you won't want to skip.
Making a toasted shrimp shell stock makes all the difference and adds a really delicious depth to the dish. Okra is also not typically found in Jambalaya, but it brings a a really interesting flavor and texture.
Peel the shrimp and reserve the shells.
In a small saucepan, heat 2 tbsp oil. Add the shells and toast until they are slightly browned and fragrant.
Add 3 cups of water, bay leaf, dried thyme, dried oregano, and crushed garlic.
Cover and simmer for 30 minutes, then strain out solids and set aside.
In a large pot or dutch oven, heat oil and flour and stir constantly until a paste is formed.
Add garlic, onion, bell pepper, and celery and saute until the vegetables are softened.
Add sausage, crushed tomatoes, smoked paprika, cayenne, pepper, and salt.
Bring to a boil and then add in shrimp stock, 2 cups of water, okra, and rice.
Simmer uncovered 25 minutes on low.
Add shrimp and simmer an additional 3-5 minutes, until the shrimp is cooked.
Ingredients
Directions
Peel the shrimp and reserve the shells.
In a small saucepan, heat 2 tbsp oil. Add the shells and toast until they are slightly browned and fragrant.
Add 3 cups of water, bay leaf, dried thyme, dried oregano, and crushed garlic.
Cover and simmer for 30 minutes, then strain out solids and set aside.
In a large pot or dutch oven, heat oil and flour and stir constantly until a paste is formed.
Add garlic, onion, bell pepper, and celery and saute until the vegetables are softened.
Add sausage, crushed tomatoes, smoked paprika, cayenne, pepper, and salt.
Bring to a boil and then add in shrimp stock, 2 cups of water, okra, and rice.
Simmer uncovered 25 minutes on low.
Add shrimp and simmer an additional 3-5 minutes, until the shrimp is cooked.