Jambalaya Shrimp
Dive into the bold, vibrant flavors of the South with this irresistible Jambalaya Shrimp recipe! Featuring tender, perfectly seasoned shrimp, smoky Andouille sausage, and a medley of aromatic vegetables like bell peppers, onions, and celery, this one-pot wonder is a celebration of Cajun spice and comfort. Simmered with fragrant Cajun seasoning, thyme, and a touch of heat, the long-grain white rice absorbs all the rich juices, creating a dish that’s as satisfying as it is flavorful. Ready in just under an hour, this hearty jambalaya is perfect for a cozy family dinner or a crowd-pleasing meal. Garnished with fresh scallions, it’s a feast for both the eyes and the taste buds. Packed with wholesome ingredients and big flavor, Jambalaya Shrimp is a must-try for fans of Cajun cuisine!
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 8 ounces Andouille sausage, sliced
- 1 Yellow onion, diced
- 1 Green bell pepper, diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 14.5 ounces Canned diced tomatoes, with juices
- 2 cups Chicken broth
- 1 cup Long-grain white rice
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 3 Scallions, sliced (for garnish)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the shrimp, season lightly with salt and black pepper, and cook for 2–3 minutes per side, or until they turn pink and are just cooked through. Remove shrimp and set aside on a plate.
In the same skillet, add another tablespoon of olive oil. Add the sliced Andouille sausage and cook for 4–5 minutes, stirring occasionally, until browned. Remove and set aside.
Add the diced onion, bell pepper, and celery to the skillet, cooking until softened, about 5–6 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Stir in the canned diced tomatoes (with their juices), chicken broth, rice, Cajun seasoning, thyme, bay leaf, and a pinch of salt and black pepper. Bring the mixture to a simmer.
Return the Andouille sausage to the skillet. Cover and reduce the heat to low, cooking for 20 minutes or until the rice is tender and has absorbed the liquid.
Add the cooked shrimp back to the skillet, stirring gently to combine with the rice and sausage mixture. Let it cook for an additional 2 minutes to heat through.
Remove the bay leaf and discard. Taste and adjust seasoning as needed.
Garnish with sliced scallions before serving. Serve hot and enjoy this hearty, flavorful dish!
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1017 mg | 339% | |
| Sodium | 8508 mg | 370% | |
| Total Carbohydrate | 116.7 g | 42% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 28.5 g | ||
| Protein | 162.0 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 661 mg | 51% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3990 mg | 85% | |
*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.
