Jambalaya-Style Guacamole
Serves 6-8
Ingredients
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- 2 tablespoons vegetable oil, divided
- 3 thick slices of bacon
- 3 to 4 oz. andouille sausage, roughly chopped
- ½ cup chopped yellow onion
- ½ cup chopped celery
- ¾ cup chopped red bell pepper
- 1 garlic clove, pressed or minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 small roma tomato, cored, seeded and diced
- 1 teaspoon Worcestershire sauce
- Dash of hot sauce, or to taste
- ½ pound medium shrimp, peeled and cut into bite-sized chunks
- 3 ripe avocados, halved, pitted and diced
- 2 teaspoons freshly squeezed lemon
- 3 scallions, white and light green parts thinly sliced
- Toasted baguette slices
Preparation
- Heat a tablespoon of oil in a large saucepan 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.
- Incorporate the onion, celery, bell pepper and garlic, 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 hot sauces. Stir and cook for another minute.
- Remove from the heat, and scrape the entire mixture onto a large bowl.
- Place the same saucepan over high heat and add another tablespoon of oil.
- Once hot, add the shrimps, sprinkle with salt and pepper to taste, and cook until lightly browned on all sides, not more than a minute or so.
- Incorporate the shrimps into 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 and add salt to taste if need be. Serve with toasted baguette slices or tortilla chips.
