Directions:
Adjust oven rack to a lower position and heat oven to 325 degrees.
Heat oil in a dutch oven over medium-high heat until shimmering. Add sausage and cook until browned, 5 minutes. Reduce heat to medium and add onion, celery and bell pepper. Cook for 10 minutes, stirring occasionally, until vegetables have softened but not browned. Add garlic and mushrooms; cook for 3 minutes, stirring. Add rice, tomato paste, fresh thyme and salt. Cook and stir until rice is coated with fat, 1-2 minutes at most. Stir in diced tomatoes, then reserved juice. Stir in clam juice and bay leaf.
Bring to a boil. Turn off heat. Place cover of aluminum foil fitted to go inside the Dutch oven and rest on top of rice. Cover pot and transfer it to the oven. Bake until the rice is almost tender and most of the liquid is absorbed, about 20 minutes.
If using uncooked shrimp, peel, de-vein if desired, and discard shells. If uncooked, pre-sear shrimp in butter and set aside.
Regardless of using pre-cooked or uncooked shrimp, remove pot from oven, remove lid and lift off aluminum foil. Gently stir in shrimp. Replace foil, cover with lid and return to the oven. Cook until rice is fully tender and shrimp are cooked through, about 4 minutes.
Remove from oven and discard foil and bay leaves. Fold in scallions and serve with toasted bread and Pinot Noir.
Notes: If you can’t find andouille sausage, you can substitute an equal amount of chorizo. Baking the jambalaya in the oven ensures that the rice won’t scorch, which often happens when prepared on top of the stove. Whatever you do, don’t stir the rice as it cooks, as this will only make it gluey.
Red State Patriot
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