Jambalaya

Ingredients:

• 1 tablespoon olive oil
• 1 pound andouille sausage, sliced
• 1 large onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 2 celery stalks, diced
• 1 can (14.5 ounces) diced tomatoes
• 1 cup Basmati Rice
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 1 pound shrimp, peeled and deveined
• 2 green onions, chopped (for garnish)
• Fresh parsley, chopped (for garnish)

Preparation:

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add sliced andouille sausage and cook until browned, approximately 5 minutes. Remove the sausage from the skillet and set it aside.
2. In the same skillet, add the diced onion, bell pepper, garlic, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
3. Stir in the diced tomatoes (with their juices) and cook for another 2 minutes.
4. Add Royal® Basmati Rice to the skillet and stir to coat with the vegetables and tomatoes.
5. Pour in the chicken broth and add the dried thyme, oregano, paprika, cayenne pepper, salt, and black pepper. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, until the rice is cooked and most of the liquid is absorbed.
7. Once the rice is cooked, stir in the cooked andouille sausage and shrimp. Cover and continue cooking for an additional 5-7 minutes, or until the shrimp turns pink and opaque.
8. Remove from heat and let the Jambalaya sit for a few minutes before serving.
9. Garnish with chopped green onions and fresh parsley.

Enjoy your delicious Jambalaya!

(Authentic Royal)