Creole Shrimp Jamalaya
Bursting with bold Creole flavors, this Shrimp Jambalaya is a one-pot wonder that brings the zest of Louisiana straight to your kitchen. This classic dish combines tender, juicy shrimp, smoky andouille sausage, and a rich mix of vegetables like onion, bell pepper, and celery, all simmered to perfection with long-grain rice in a medley of spiced tomato broth. Highlighted by Creole seasoning and aromatic thyme, every bite is a harmonious blend of savory, smoky, and spicy notes. Ready in just an hour with minimal cleanup, this hearty and satisfying jambalaya is perfect for weeknight dinners or special occasions. Garnished with fresh parsley and scallions, and with the optional kick of hot sauce, it’s a crowd-pleasing meal that’ll have everyone coming back for seconds. Perfectly suited for fans of Southern comfort food, this recipe is guaranteed to transport your taste buds to the heart of New Orleans.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 0.5 pound andouille sausage, sliced
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 2 cups chicken broth
- 1 cup long-grain rice, uncooked
- 1.5 tablespoons Creole seasoning
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 scallions (green onions), chopped
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- hot sauce (optional)
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat.
Cook the andouille sausage slices until browned, about 4-5 minutes. Remove the sausage from the pan and set aside.
Add the remaining tablespoon of vegetable oil to the pan. Sauté the onion, green bell pepper, and celery until softened, about 5-7 minutes.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the canned diced tomatoes (with their juice), chicken broth, uncooked rice, Creole seasoning, dried thyme, bay leaf, salt, and black pepper. Stir until well combined.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the rice is cooked through and tender.
Return the sausage to the pan and gently fold in the shrimp. Cover and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Remove the bay leaf and discard.
Garnish the jambalaya with chopped scallions and fresh parsley before serving.
Add hot sauce to taste if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 1411 mg | 61% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.5 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1110 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
