Shrimp Jambalaya
Transport your taste buds straight to the heart of Louisiana with this irresistible Shrimp Jambalaya recipe! Bursting with bold Cajun flavors, this one-pot wonder combines tender shrimp, smoky andouille sausage, and perfectly seasoned long-grain rice, all simmered in a rich medley of tomatoes, aromatic vegetables, and spices like thyme, paprika, and Cajun seasoning. With just 15 minutes of prep and a straightforward cooking process, this dish delivers restaurant-quality comfort in under an hour. Garnished with fresh parsley and green onions for a vibrant finishing touch, this crowd-pleaser is perfect for family dinners or casual gatherings. Whether you're a jambalaya aficionado or a first-timer, this recipe will quickly become a favorite in your culinary repertoire.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 8 ounces andouille sausage, sliced
- 1 medium yellow onion, chopped
- 1 medium green bell pepper, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 14.5 ounces canned diced tomatoes (with juice)
- 2 cups chicken broth
- 1 cup long-grain white rice
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
- 2 green onions, sliced (for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the sliced andouille sausage and cook for 3-4 minutes until browned. Remove the sausage from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil, followed by the chopped onion, bell pepper, and celery. Sauté for 5-6 minutes until the vegetables soften.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the canned diced tomatoes (with juice), chicken broth, rice, Cajun seasoning, thyme, paprika, bay leaf, salt, and black pepper. Stir everything together to combine.
Return the sausage to the skillet and bring the mixture to a boil. Then reduce the heat to low, cover with a lid, and simmer for 20-25 minutes, stirring occasionally to prevent sticking.
When the rice is almost fully cooked, place the shrimp on top of the mixture, cover again, and cook for an additional 5-7 minutes until the shrimp turn pink and opaque.
Remove the bay leaf and stir the jambalaya gently to combine the shrimp evenly.
Sprinkle the chopped parsley and green onions on top as garnish.
Serve hot and enjoy your delicious Shrimp Jambalaya!
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1017 mg | 339% | |
| Sodium | 8276 mg | 360% | |
| Total Carbohydrate | 111.9 g | 41% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 24.2 g | ||
| Protein | 161.1 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 685 mg | 53% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3957 mg | 84% | |
*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.
