Ann Burrell's Gulf Shrimp Jamabalya

Ingredients

1 pound medium gulf shrimp, peeled and deveined, shells reserved

Extra-virgin olive oil

1/2 pound andouille sausage, cut into rounds

1 green pepper, seeded and cut into 1/4-inch dice

3 ribs celery, cut into 1/4-inch dice

1/2 Spanish onion, cut into 1/4-inch dice

Kosher salt

Pinch crushed red pepper

1large clove garlic, smashed and finely chopped

1 (14 oz) can diced tomatoes

1 teaspoon cayenne pepper

1 cups long-grain rice

1 fresh bay leaves

1 bundle fresh thyme

5 scallions, whites and greens thinly sliced, for garnish

This Is Really Really Good And Not Too SpicyI Have Cut The Recipe In Half From Hers And Used Less Olive Oil

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