Jambalaya with Shrimp and Andouille Sausage
Servings : 6
INGREDIENTS
- 1 package (6 links) chipotle or Andouille sausage, diced & browned
- 2-3 large sweet peppers, diced
- 1 large onion, diced
- 10 garlic cloves
- 1 14.5-ounce can diced fire roasted tomatoes (include liquid)
- 1 8-ounce package cracked freekeh
- 2 1/2 cups vegetable broth
- 4 T. olive oil
- 1/4 t. cayenne pepper
- 1 T. hot sauce
- 1/4 t. paprika
- 1/4 t. cumin
- 1 T. chili powder
- 1/4 t. cumin
- 1 T. chili powder
- 1/4 t. celery seeds
- 10-12 large shrimp, peeled, deveined & rinsed
- salt & peper to taste
optional: garnish with lemon or lime juice and chopped cilantro
DIRECTIONS
In a large skillet, heat oil over medium heat. Add diced sausage and brown, making sure it's cooked through. Remove sausage from heat and set aside. In same skillet, add a little more oil and toss in peppers, onion, garlic and spices, cooking on medium heat for 5 minutes or until onions are translucent. Add uncooked freekeh, tomatoes, and broth and stir. Reduce heat to low and add sausage. Cover and simmer for 15-20 minutes. After about 20 minutes, stir and add uncooked shrimp to the skillet. Cover and cook for 5-7 minutes. If necessary, add more water (a little bit at a time). Remove from heat once the shrimp is pink and firm, Serve with a squeeze of fresh lemon or lime juice and top with chopped cilantro.