White Jambalaya

There are many ways to make Jambalaya.  The recipe I am about to share is considered a "White Jambalaya".  Meaning the rice was cooked separately from the other ingredients and incorporated after.  It can also be considered the "quick" way to make this tasty dish.

My version has a few important steps.  Don't stress!  They are all easy :)

Ingredients

1 pkg Al Fresco All Natural Chipotle Chorizo Chicken Sausage (you can use another brand that you may like), cut in slices
4 cups of cooked Jasmine rice
2 cups jumbo shrimp, raw with skins, cooked and chopped
1 red bell pepper, diced
1 medium yellow onion, diced
1 1/2 cups peas, frozen and soaked in water overnight.
1 tbsp Old Bay Seasoning
Oil for sauteing 
Salt and pepper to taste.

1. Bring 4 cups of water and drop shrimp (with tail/shells on) in for 2 minutes.  Remove shrimp and rinse under cold water to prevent continuous cooking.  Remove the tails and shells, set aside.  Chop cooked shrimped into large chunks (in quarters)
2.  To create the shrimp stock, bring 2 cups of water and shells to a boil.  Season with salt and pepper to taste.  Boil until liquid is reduced by almost half and set aside.
3. While stock is reducing, start sauteing the vegetables (onions, mushroom, and peppers) and sausage.  Saute them all separately to avoid over cooking.  Add peas to sauteed mixture and set aside.
4. Next cook the rice according to package.  But instead of using water, use the shrimp stock.
5. Once rice is fully cooked, add the vegetable mixture, and Old Bay season.  Stir until well combined.

 There is no right or wrong way to prepare this dish.  Just have fun with it.  You can substitute or add any additional vegetables or beans.