Shrimp Jambalaya

1 tablespoon olive oil

6 ounce andouille sausage, halved lengthwise and sliced into ¼-inch pieces*

1 medium onion, diced

1 green bell pepper, diced

4 celery stalks, diced

6 garlic cloves, minced

Salt and pepper

2 teaspoons paprika

8 plum tomatoes (or 4 medium regular), seeded and chopped

1-1/2 cups basmati rice

3 cups vegetable broth

1 pound medium shrimp (about 30), peeled

2 tablespoons capers**

½ cup thinly sliced scallions, for garnish***

1. Heat oil in a large skillet over medium-high heat. Add sausage; cook, turning occasionally, until browned on all sides, 4 to 6 minutes. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Stir in paprika; cook until fragrant, about 1 minute.

2. Add tomatoes, rice, and broth to skillet; cover, and simmer over medium-low heat until rice is cooked and has absorbed all water, about 15 minutes.

3. Add shrimp and capers to skillet, and cook, covered, until shrimp are opaque throughout, 3 to 4 minutes. Remove from heat; season with salt and pepper, as desired. Serve hot, garnished with scallions.

*Chorizo or kielbasa can be substituted for andouille. The sausage adds little meat, but lots of spicy flavor.

**Capers are my nontraditional addition.

***If there are no scallions in the fridge, use chopped Italian parsley.

The recipe is from marthastewart.com. I’ve changed the original as noted and also increased ingredients to make half again the quantity.