Spice up dinnertime with a Cajun classic 

Experimenting in the kitchen is one of the joys of cooking. Trying new recipes or even going off script and tinkering with an existing recipe can open eyes and treat taste buds to new flavor profiles.

Home cooks who want to expand their culinary repertoires with some particularly notable flavors can look to Cajun cuisine and its distinct dishes. If that sounds like an exciting night in the kitchen, try this recipe for jambalaya with sausage and shrimp from Lines+Angles.

Jambalaya with sausage and shrimp

Makes four servings

1 tablespoon vegetable oil

8 ounces chorizo or andouille sausage, sliced into 1⁄4-inch rounds

1 pound large, raw, shell-on shrimp

One onion, peeled and finely chopped

One rib of celery, rinsed, trimmed and finely chopped

One small red bell pepper, rinsed, trimmed, seeded and diced

One small green bell pepper, rinsed, trimmed, seeded and diced

Four cloves garlic, peeled and minced

1 1⁄2 cups long-grain white rice, rinsed

2 tablespoons tomato paste

1 teaspoon salt

1 teaspoon fresh thyme leaves, minced

14 ounces canned diced tomatoes, drained, juice reserved

4 cups clam juice

1 bay leaf

Fresh parsley, rinsed and chopped (for garnish)

1. Preheat the oven to 325 degrees. Adjust the oven rack to the middle position. 

2. In a deep cast iron skillet or Dutch oven set over medium-high heat, heat the oil until shimmering but not smoking. Add the sausage and cook for 3 to 5 minutes, until browned. Remove the sausage from the pan using a slotted spoon and drain on paper towels. Add the shrimp to the pan and cook until the shells are browned on both sides, about one minute per side. Transfer the shrimp to a large bowl and refrigerate. 

3. Add the onion, celery, peppers and garlic to the pan. Reduce the heat to medium and cook, stirring frequently, until the vegetables have softened, about seven to 10 minutes. Add the rice, tomato paste, salt and thyme; cook until the rice is completely coated with oil, about two minutes. 

4. Stir in the tomatoes, 1⁄4 cup reserved tomato juice, clam juice, bay leaf and sausage. Place a piece of aluminum foil directly on the  rice. Bring to a boil, cover the pan, transfer to the oven and bake for about 18 to 20 minutes, or until the rice is almost tender and most of the liquid is absorbed. 

5. Meanwhile, remove the shrimp from the refrigerator; peel and clean, discarding the shells. Remove the pan from the oven, uncover and remove the aluminum foil. Gently stir in the peeled shrimp. Lay the foil back down over the surface of the rice. Cover with the lid, return to the oven and cook until the rice is tender, all the liquid is absorbed and the shrimp is cooked through, about five minutes. 

6. Remove the pan from the oven and uncover. Remove the foil and bay leaf. Sprinkle with chopped parsley and divide between bowls. Serve.