Today's featured recipe for 2 is a New Orleans favorite that makes one-pot cooking look easy and taste great, it's Shrimp and Sausage Jambalaya!

Shrimp and Sausage Jambalaya
Total Time: 45 minutes
Prep: 15 minutes
Cook: 30 minutes

What you'll need
1 andouille sausage, halved lengthwise and sliced into 1/4-inch thick pieces
1/2 pound medium shrimp, peeled, deveined and tails removed
1 celery stalk 
1 medium onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
4 plum tomatoes, seeded and chopped
2 teaspoons paprika
1 cup long-grain white or brown rice
1 1/2 cups water
3 scallions, thinly sliced
1 tablespoon canola oil

Directions
1. Heat oil in a medium Dutch oven or pot over medium heat. Add sausage, cook turning occasionally until sausage is browned on all sides, approximately 3 to 4 minutes. 
2. Add onion, bell pepper, celery and garlic.  Season with salt and pepper.  Cook until onion begins to soften, about 5 minutes. 

3. Stir in paprika.  Cook for 1 minute.

4. Add tomatoes, rice and water.  Cover and simmer over medium heat until rice is cooked and has absorbed all of the water, approximately 15 minutes. 

5. Add shrimp to pot.  Cover and cook until shrimp are opaque throughout, approximately 3 to 4 minutes. 
6. Season with salt and pepper to taste.  Garnish with scallions.  Serve and enjoy!

Have a great weekend everyone!

Recipe adapted from Martha Stewart's Shrimp Jambalaya