Fusion Jambalaya

  • 2 T. olive oil
  • 1 onion, diced
  • 1 red pepper, diced
  • 1 T. minced garlic
  • 1 lb. Andouille sausage
  • 4 oz. grape tomatoes, sliced in half
  • 1 tsp. sweet curry powder
  • 1 tsp. finely diced chipotle pepper in adobo sauce
  • 1 T. cajun seasoning
  • Salt and ground pepper, to taste
  • 1 can fire roasted tomatoes
  • 1 c. orzo pasta
  • 2 ½ c. chicken stock
  • 12 oz. shrimp, peeled and deveined
  • 1 tsp. sriracha sauce (optional)

Warm the oil in a large skillet over medium-high heat. Add the onion, red pepper, and garlic and sauté until they are all tender and a little browned at the edges. Add the sausage and continue cooking, stirring frequently, until the sausage is also browned at the edges. Add the tomatoes, curry powder, diced chipotle, cajun seasoning, and salt and pepper; cook until the tomatoes are soft and the skins are loose and the seasonings are well-incorporated.

Turn the stove to medium and add the can of tomatoes, pasta, and chicken stock. Stir gently, lifting any accumulated browned bits on the bottom of the pan. Bring the skillet to a low simmer and cover it with a lid. Continue simmering for 10 minutes.

After 10 minutes, lift the lid and add the shrimp and, if desired, sriracha sauce. Stir well and allow the heat to fully cook the shrimp. Serve warm in bowls.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes

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