All-in-One Spicy Shrimp and Brown Rice Jambalaya

All-in-One Spicy Shrimp and Brown Rice Jambalaya: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

1 tablespoon (15 ml) olive oil

3 links (each 4 ounces, or 115 g) hot Italian turkey sausage, sliced into 1/4-inch-thick (6-mm-thick) rounds

1 yellow onion, chopped

4 large cloves garlic, minced

2 stalks celery, thinly sliced

1 small red bell pepper, seeded and chopped

1 small green bell pepper, seeded and chopped

1 can (15 ounces, or 425 g) whole tomatoes, undrained

1 can (14 ounces, or 400 g) diced tomatoes in sauce, undrained

Pinch of Sucanat or sugar

2 cups (475 ml) chicken broth, plus more as needed

2 bay leaves

1 teaspoon sweet paprika

3/4 teaspoon thyme

1/2 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon fresh-ground black pepper

1/2 to 1 teaspoon cayenne pepper, to taste (or more for more heat)

1/2 teaspoon red pepper flakes, or to taste

1 cup (190 g) parboiled brown rice

1/2 lemon, optional

1 pound (455 g) medium fresh shrimp, shelled and deveined

2/3 cup (67 g) sliced scallion

Cooking Instructions:

In a large Dutch oven, heat the oil over medium heat. Add the sausage and cook for about 10 minutes. Add the onion and cook for 2 minutes. Add the garlic, celery, and peppers, stirring to combine, and cook for about 5 minutes or until the veggies just start to soften and the sausage is browned. Pour in the whole tomatoes and break them up into smaller pieces with a spatula or spoon. Add the diced tomatoes, Sucanat, and broth, stirring to combine. Add the bay leaves, paprika, thyme, oregano, basil, onion powder, salt, peppers, and pepper flakes, and stir to combine. Increase the heat and bring just to a boil. Decrease the heat, stir in the rice, cover, and cook, keeping it just under a simmer, for 30 to 45 minutes, or until the rice and veggies are soft and most of the liquid is absorbed. Lower the heat or add more broth if the jambalaya starts to boil. If the mixture gets too dry, add more broth (or use tomato juice) to keep it moist. Squeeze the lemon into the jambalaya and gently fold in the shrimp and scallions. Cook for 1 to 3 minutes, or until the shrimp are just cooked through. Adjust the seasonings, if necessary.