Click here for more guacamole recipes.
Ingredients
- 2 Tbsp vegetable oil
- 3 thick slices of bacon
- 3-4 andouille sausages, roughly chopped or sliced
- 1/2 onion, diced
- 1/2 celery stalk, diced
- 3/4 red bell pepper, diced
- 1 garlic clove, finely chopped
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp cayenne pepper
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1 small Roma tomato, cored, seeded, and diced
- 1 tsp Worcestershire sauce
- Hot sauce, to taste
- 1/2 lb medium shrimp, peeled and chopped
- 3 ripe avocados, halved, pitted and diced
- 2 tsp freshly squeezed lemon juice
- 3 scallions, white and light green parts thinly sliced
- Toasted baguette slices or tortilla chips
Directions
- Heat a Tbsp of oil in a large pan set over medium heat until hot, but not smoking. Add the bacon and sausage, and cook stirring often with a wooden spoon or spatula, until lightly browned and crisp, 4 to 5 minutes.
- Add the onion, celery, bell pepper, and garlic to the pan, and season with the paprika, oregano, thyme, cayenne, salt, and pepper. Mix well, and cook for about 3 to 4 minutes, until softened.
- Add the diced tomato, along with the Worcestershire and the hot sauces. Stir, and cook for another minute.
- Remove from the heat, and scrape the entire mix onto a large bowl.
- Place same pan over high heat, and add another Tbsp of oil.
- Once hot, add the shrimp, sprinkle with salt and pepper to taste, and cook until lightly browned on all sides, not more than a minute or so.
- Add the shrimp to the bowl with the rest of ingredients.
- In a serving bowl, add the diced avocado, squeeze the lemon juice on top, and gently mix. Add the Jambalaya mix, and toss together well.
- Sprinkle the scallions on top, taste for salt, add more if need be. Serve along with toasted baguette slices or tortilla chips.