Recipe: Red Jambalaya by Chef Kevin Belton

NEW ORLEANS —

Red Jambalaya

Ingredients:

• 2 Tbsp. vegetable oil
• 1/2 lb. andouille or other smoked sausage, cubed
• 2 cups onion, chopped
• 1 cup celery, chopped
• 1 cup red bell pepper, chopped
• 3 garlic cloves, minced
• 2 Tbsp. Creole seasoning
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 tsp thyme leaves
• 1 1/2 cups chicken stock
• 1 cup Bloody Mary mix
• 2 cups long grain rice
• 1/2 lb. shrimp, peeled, deveined and cooked
• Parsley and green onions for garnish

Directions:

1. Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. 
2. Add onion, celery, bell pepper. Cook 5 minutes or until vegetables are tender, stirring frequently. 
3. Add sausage, garlic, Creole seasoning, paprika, oregano, and thyme, stirring to combine.
4. Stir in stock and Bloody Mary. Bring to a boil, stir in rice, return to a boil, then reduce heat, and simmer covered for 10 minutes. 
5. Turn off heat, stir in shrimp, let stand, covered, 10 minutes.
6. Stir in parsley, green onions, and serve.

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