Monday nights are hectic already, so the last thing you need is a complicated dinner or a sink full of dirty dishes to add to the grind. Keep things effortless by making a simplified version of the New Orleans favorite, shrimp jambalaya. It's a meal that comes together in just one pot, and, with dynamic ingredients like leftover andouille sausage and succulent shrimp, this dish practically cooks itself. If you're looking to save a little bit more time (and money), defrost frozen bags of peeled and deveined shrimp the night before to make the dish in lightning speed. For a Monday night meal that's an explosion of flavors, read more.
- 1 tablespoon canola oil
- 6 ounces andouille sausage, halved lengthwise and sliced into 1/4-inch-thick pieces
- 1 medium onion, diced
- 1 green bell pepper, ribs and seeds removed, diced
- 3 stalks celery, diced
- 2 cloves garlic, minced
- Coarse salt and ground pepper
- 2 teaspoons paprika
- 8 plum tomatoes, seeded and chopped
- 1 cup long-grain white rice
- 1 pound medium shrimp, (about 30), peeled, deveined, and tails removed
- 1/2 cup thinly sliced scallions, for garnish
- Heat oil in a large skillet over medium-high heat. Add sausage; cook, turning occasionally, until browned on all sides, 4 to 6 minutes. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Stir in paprika; cook until fragrant, about 1 minute.
- Add tomatoes, rice, and 3 cups water to skillet; cover, and simmer over medium heat until rice is cooked and has absorbed all water, about 15 minutes.
- Add shrimp to skillet, and cook, covered, until shrimp are opaque throughout, 3 to 4 minutes. Remove from heat; season with salt and pepper, as desired. Serve hot, garnished with scallions.
- Rice, Main Dishes