Created By: Americas Test Kitchen Cookbook
Difficutly: easy
Time: 1 Hour
Portion: 6 servings
Ingredients:
1 tablespoon olive oil
8 ounces andouille sausage, sliced 1/4 inch thick (can also use linguica or chorizo or Italian Sausage)
1 large onion chopped
1 red bell pepper, stemmed, seeded and chopped
1 rib celery chopped
5 garlic cloves minced
1 1/2 cups rice
1 teaspoon salt
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) bottle of clam juice
1 1/2 cups low sodium chicken broth
1 pound extra large shrimp, peeled and deveined
2 tablespoons minced fresh parsley
Directions:
Heat the oil in a large Dutch oven over medium high heat until shimmering. Add the andouille and cook until lightly browned, about 3 minutes. Transfer the sausage to a paper towel lined plate, leaving the fat in the pot. (I dont take the sausage out)
Add the onion, celery, and bell pepper to the fat in the pot and return to medium heat. cook, scraping up any browned bits, until the vegetables are softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.
Stir in the rice, salt, and thyme and cook for 1 minute. Stir in the tomatoes, clam juice and broth, and browned sausage. Bring to a boil, scraping up any browned bits. Reduce the heat to low, cover and cook for 25 minutes, stirring occasionally.
Scatter the shrimp over the rice and continue to cook, covered, until the rice is tender and the shrimp have cooked through, about 5 minutes longer. Stir in the parsley just before serving.
Notes:
NOTE:The key to this simple yet flavorful recipe is not to add the shrimp to the pot at the beginning or else they will over cook. Rather, cook the rice and sausage through completely, then add the shrimp to the pot and cook them just until done. If your shrimp are smaller you will need to reduce the cooking time accordingly.Also you can replace the shrimp with chicken which you will need to cook after the sausage and then follow the steps accordingly.