Skillet Jambalaya - cooking recipe

Ingredients

1 lb extra-large shrimp, peeled and deveined
salt & fresh ground pepper
1 tablespoon vegetable oil
8 ounces andouille sausages, halved and sliced 1/4 inch thick
1 onion, minced
1 red bell pepper, cored and chopped fine
1/2 teaspoon Old Bay Seasoning
1 1/2 cups instant rice (see note for long-grain rice)
5 garlic cloves, minced
1 tablespoon tomato paste
1 3/4 cups low sodium chicken broth
2 tablespoons fresh parsley, minced

Preparation

Season shrimp with salt and pepper and set aside.
Heat oil in 12-inch skillet over medium heat until shimmering. Add andouille, onion, bell pepper, Old Bay, and 1/2 tsp salt and cook until onion is softened, about 5 minutes. Stir in rice, garlic, and tomato paste and cook until fragrant, about 30 seconds.
Stir in broth and bring to simmer, scraping up browned bits. Cover and cook over medium-low heat until liquid is absorbed, about 5 minutes.
Scatter shrimp over rice and continue to cook, covered, until rice is tender and shrimp are cooked through, about 5 minutes. Off heat, let rice sit for 2 minutes. Stir in parsley, season with salt and pepper to taste, and serve.
Note : If you don't have instant rice on hand or if you would like to use long-grain rice, follow this method :
Substitute 1 1/2 cups long-grain rice for instant rice and increase broth amount to 4 cups. Extend rice cooking time in step 3 to about 20 minutes, then add shrimp and continue with recipe as directed.
Test Kitchen Tip for Seasoning Shrimp : To save time, we thought we'd skip seasoning our shrimp prior to cooking, but tasters noticed a difference. For the best-tasting shrimp, season the raw shrimp with salt and pepper and let sit for 10 minutes before cooking.