Shrimp Jambalaya

I purchased about 8 lbs of shrimp from an online company (because I miss the gulf shrimp I grew up with) so while I deleted many of my shrimp recipes, thinking I would forever be limited.

This dish was easy enough to put together, I think it could be improved, but I will have to make it again and see what I change.  The original recipe is from a cookbook that Add a Pinch published, and I have provided the link below if you would like the recipe.

Link:  Purchase Add a Pinch Cookbook

Shrimp jambalaya

Servings: 4

Prep time: 15

Cook time: 20

Ingredients

• ½ lb andouille or smoked sausage, sliced
• ½ medium onion, chopped
• ½ cup chopped celery
• 1 large green bell pepper, chopped
• 2 garlic cloves, minced
• 2 tsp Blackening Seasoning
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 medium plum tomatoes, chopped
• 2 cups chicken stock, homemade (following) or store-bought
• 1 cup uncooked long-grain rice
• 1 lb shrimp, peeled and deveined
• ½ cup chopped fresh parsley
  

All photographs copyright Janet S. Grey.
https://www.tinkskitchen.com/2020/11/shrimp-jambalaya.html