Jambalaya – Shrimp

Ingredients for 4 servings:

• 1 kg shrimp(s), large raw
• 1 small onion(s), finely chopped
• 2 stalk(s) celery, chopped
• 250 ml wine, white, dry
• 60 ml olive oil
• 200 g sausage (chorizo), thinly sliced
• 1 onion(s), finely chopped
• 1 red bell pepper(s), finely chopped
• 425 g tomatoes, from the can, chopped
• 1 tsp cayenne pepper
• 1 tsp black pepper
• ½ tsp thyme, dried
• ½ tsp oregano, dried
• 1 tsp cumin, ground
• 1 tsp salt
• 300 g rice (long grain rice)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Peel the shrimp and remove the guts from their backs. Reserve the shells and chill the shrimp meat. Place the heads, shells, and tails in a saucepan. Add the onion, 1 celery stalk, wine, and 1 liter of water and bring to a boil. Reduce heat to low and simmer for 20 minutes, then strain through a sieve. Set the stock aside. Heat the oil in a large pan and fry the sausage for 5 minutes, until browned. Remove with a slotted spoon and set aside. Stir-fry the onion, bell pepper, and remaining celery pieces for 5 minutes. Stir in the tomato, cayenne pepper, salt, cumin, and herbs and bring to a boil. Reduce heat to low and simmer for another 10 minutes. Return the sausage to the pan. Add the rice and shrimp stock, bring to a boil, and simmer covered over reduced heat for 25 minutes, until the rice has completely absorbed the liquid and is tender. Mix the shrimp with the remaining ingredients. Cover and simmer for another 5 minutes. Serve immediately.