Jambalaya with Sausage and Shrimp
- 1 package Andouille Sausage
- 3 tablespoons butter
- 3 tablespoons flour
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 2 medium celery stalks, diced
- 2 large garlic cloves, minced
- 1 cup long-grain white rice
- 1 teaspoon fennel seeds, crushed
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 14.5-ounce can low sodium chicken broth
- 1 cup water
- 1 tablespoon tomato paste
- 1 14.5-ounce can no salt-added diced tomatoes with juice
- Hot sauce
- 1/2 pound peeled and deveined medium shrimp
- 2 tablespoons chopped fresh parsley
Heat a large stockpot over medium high heat and add the butter and flour; whisk together and cook the roux for 5 minutes.
Add the onion, pepper, celery, and garlic and cook, stirring occasionally, for another 5 minutes.
Add the Andouille sausage, rice, fennel, cayenne, oregano, bay leaf, broth, water, tomato paste, and tomatoes. Bring to a boil, cover, reduce heat, and simmer until the rice is fully cooked, about 20 minutes, stirring once or twice to prevent sticking. If the jambalaya becomes too thick, thin with a bit more water.
Stir in the shrimp, cover, and simmer until the shrimp is cooked through, about 5 more minutes. Remove from the heat, remove and discard the bay leaf, and add hot sauce to taste. Let stand for 5 minutes before spooning into bowls and topping with fresh parsley to serve.