Shrimp Jambalaya

Do you like shrimp?? Shrimp, I have to say, is the least scariest seafood to cook with for me... I guess that's why I finally decided that it was time for me to buy a 2 lb. bag of shrimp from Costco to make my life easier:o)

My cousin and her family were coming over, so I thought why not try something new. Whenever I break out the stockpot, it always means leftovers anyways... but not this time. I think it easily fed the whole house and some. And who doesn't like a little sausage and shrimp with some rice! sounds great to me!!

Shrimp Jambalaya

1 tbsp vegetable oil
8 oz. andouille sausage, sliced 1/4 inch thick (We were being kosher, so I found some beef sausage--it was perfect)
1 onion, chopped fine
1 rib celery, chopped fine
1 red bell pepper, stemmed, seeded, and chopped fine
5 garlic cloves, minced
1 1/2 cups long-grain white rice
1 tsp salt
1/2 tsp minced fresh thyme or 1/8 tsp dried
1 (14.5 oz) can diced tomatoes, drained with 1/4 cup juice reserved
1 (8 oz) bottle clam juice
1 1/2 cups low-sodium chicken broth
1 lb. extra-large shrimp, peeled and deveined
2 tbsp minced fresh parsley

1. Heat the oil in a large Dutch oven over med-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.

2. Add the onion, celery, and bell pepper to the fat in the pot and return it 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.

3. Stir in the rice, salt, and thyme and cook for 1 minute. Stir in the tomatoes, 1/4 cup reserved tomato juice, clam juice, 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.

4. 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 before serving.

It was fun and delicious! The surprise was... that I threw in crab too!

Sidenote: Does anyone else think that I'm getting better at my food photography??? :oP