This Week's Fancy Pants Meal: Shrimp Jambalaya

Shrimp, sausage and just a touch of hot sauce. What's not to like?

# Shrimp Jambalaya

America's Test Kitchen: Let's Get Cooking

8.0 ounces andouille sausage
1.0 whole onion
1.0 stalk celery
1.0 whole red bell pepper
5.0 cloves garlic
1.0 pound shrimp (deveined)
14.5 oz tomatoes (diced)
1.0 tbsp vegetable oil
1.5 cups white rice
1.0 tsp salt
0.5 tsp thyme
8.0 oz clam juice
1.5 cups chicken broth
2.0 tbsp parsley

1 - Slice the sausage into 1/4-inch-thick rounds.
2 - Peel the skin and any tough outer layers from the onion.
3 - Mince the onion into 1/8-inch or smaller pieces.
4 - Cut the celery rib lengthwise into thin strips.
5 - Cut the strips crosswise into small pieces.
6 - Trim a 1/2 inch from the top and bottom of the pepper, including the stem.
7 - Slice the pepper from top to bottom into several pieces that will sit flat on the cutting board.
8 - Trim the white ribs on the interior of each piece and remove any remaining seeds.
9 - Cut the pepper into strips and then chop fine.
10 - Use the side of a chef's knife to tap the clove. The skin should loosen enough to remove by hand.
11 - Once the garlic has been peeled, use a garlic press to mince it.
12 - Remove the shells from the shrimp.
13 - Drain the canned tomatoes into a fine-mesh strainer set over a large measuring cup or bowl. Reserve 1/4 cup of the juice.
14 - Heat the oil in a large Dutch oven over medium high heat until shimmering.
15 - Add the sausage and cook until lightly browned, about three minutes.
16 - Put the sausage on a paper-towel-lined plate, leaving the fat in the pot.
17 - Add the onion, celery and bell pepper to the fat in the pot and return the to medium heat.
18 - Cook, scraping up any browned bits, until the vegetables are softened, about five minutes.
19 - Stir in the garlic and cook until fragrant, about 15 seconds.
20 - Stir in the rice, salt and thyme and cook for one minute.
21 - Stir in the tomatoes, the reserved tomato juice, clam juice, broth and the browned sausage.
22 - Bring to a boil, scraping up any browned bits.
23 - Reduce the heat to low, cover and cook for 25 minutes, stirring occasionally.
24 - Scatter the shrimp over the rice and cook, covered, until the rice is tender and the shrimp have cooked through, about five minutes.
25 - Stir in the parsley before serving.

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