Jambalaya | Coop

Ingredients

1 lb. Sea Joy raw large shrimp, peeled, deveined, and diced

3 tsp. Creole seasoning, divided

4 Tbsp. Riojana olive oil, divided

12 oz. Niman Ranch andouille sausage, sliced

1 organic yellow onion, diced

1 organic green bell pepper, diced

2 organic stalks celery, diced

1/2 tsp. Frontier Co-op Kosher salt

1/2 tsp. Frontier Co-op pepper

4-5 cloves organic garlic, minced

2 organic tomatoes, diced

3 Frontier Co-op bay leaves

1 Tbsp. Crystal hot sauce

2 tsp. Annie’s Worcestershire sauce

1 1/2 cup Ralston Family Farms Traditional rice

3 1/2 cup Field Day beef broth

3 organic green onions, diced, for garnish

Preparation

Step 1

Add shrimp to a bowl and toss with 2 tsp. Creole seasoning, set aside.

Step 2

In a large, heavy pot, add 2 Tbsp. olive oil over medium heat. Add sliced sausage, sear on each side for 1- 2 minutes. Remove to a paper towel lined plate.

Step 3

Add the other 2 Tbsp. olive to the pan, and add in your onion, bell pepper, and celery. Cook for 5-6 minutes, stirring every so often. Season with salt and pepper.

Step 4

Add garlic in and cook for 30 seconds. Add in your other 1 tsp. Creole seasoning, stir to combine.

Step 5

Add in your tomatoes, bay leaves, Crystal, Worcestershire, and rice. Stir to completely combine everything. Add in your broth and sausage. Bring to a simmer, cover, and reduce heat to low and cook until most of the liquid is absorbed and rice is tender, about 15-20 minutes. Stir in the shrimp. Cover and cook for 10 minutes longer.

Step 6

Turn off the heat and allow to steam with the lid on for another 10 minutes. Remove bay leaves. Garnish with green onions. Serve with hot sauce.