Jambalaya with Shrimp and Andouille Sausage
Dive into the bold, heartwarming flavors of the South with this vibrant Jambalaya with Shrimp and Andouille Sausage. This one-pot wonder boasts plump shrimp, savory andouille sausage, and tender long-grain white rice simmered in a soul-soothing blend of Cajun seasoning, diced tomatoes, and aromatic vegetables like onion, bell pepper, and celery. The dish is elevated with hints of thyme, bay leaf, and a touch of tomato paste for a depth of flavor that's truly comforting. Perfect for feeding a crowd, this easy-to-follow recipe comes together in just an hour and is garnished with fresh scallions and parsley for a pop of color and freshness. Whether you're hosting a lively gathering or just craving a taste of Louisiana, this jambalaya brings authentic Creole cuisine to your table in a deliciously satisfying way.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 12 ounces Andouille sausage, sliced
- 1 pound Shrimp, peeled and deveined
- 1 large Yellow onion, diced
- 1 large Green bell pepper, diced
- 3 Celery stalks, diced
- 4 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 14.5 ounces Diced tomatoes (canned)
- 3 cups Chicken stock
- 1.5 cups Long-grain white rice
- 2 tablespoons Cajun seasoning
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 2 Scallions, thinly sliced
- 2 tablespoons Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
Add the shrimp to the pot and cook until just pink, about 2-3 minutes per side. Remove the shrimp and set aside with the sausage.
In the same pot, add the diced onion, green bell pepper, and celery. Cook until the vegetables are soft, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the tomato paste and stir well to combine. Cook for 2 minutes to caramelize the paste slightly.
Stir in the diced tomatoes, chicken stock, rice, Cajun seasoning, thyme, bay leaf, salt, and black pepper. Mix thoroughly.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Once the rice is cooked, fold the browned sausage and shrimp back into the pot. Stir to combine and warm through for an additional 5 minutes.
Remove the bay leaf and discard.
Garnish the jambalaya with sliced scallions and chopped parsley. Adjust seasoning with salt and pepper if needed before serving.
Nutrition Facts
Calories |
2682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1190 mg | 397% | |
| Sodium | 11314 mg | 492% | |
| Total Carbohydrate | 168.2 g | 61% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 40.9 g | ||
| Protein | 216.7 g | 433% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 678 mg | 52% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4736 mg | 101% | |
*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.
