Simple Shrimp and Andouille Jambalaya
Bring the bold, savory flavors of New Orleans to your table with this Simple Shrimp and Andouille Jambalaya! This one-pot wonder combines tender shrimp, smoky andouille sausage, and aromatic vegetables like onion, bell pepper, and celery, all simmered together with perfectly seasoned rice in a rich, spiced tomato broth. Featuring Cajun seasoning, paprika, and thyme, this dish is a celebration of robust Southern cuisine that's ready in just under an hour. Perfect for weeknight dinners or casual gatherings, this recipe serves up to 6 and is finished with a fresh sprinkle of parsley and optional scallions for a vibrant touch. Whether you're a fan of Creole classics or just looking for a flavorful crowd-pleaser, this jambalaya is sure to delight!
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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 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 14.5-ounce can crushed tomatoes
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 leaf bay leaf
- 2 tablespoons fresh parsley, chopped
- 2 stalks scallions, sliced (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the sliced andouille sausage to the pan and cook for 4-5 minutes, until browned. Remove the sausage and set aside.
In the same pan, sauté the shrimp for 2-3 minutes, or until just pink. Remove and set aside with the sausage.
Add the diced onion, green bell pepper, celery, and garlic to the pan. Sauté for 5-6 minutes, or until the vegetables are softened.
Stir in the rice and cook for 1-2 minutes to lightly toast it.
Add the chicken broth, crushed tomatoes, Cajun seasoning, paprika, thyme, bay leaf, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
Once the rice is cooked, stir in the cooked sausage and shrimp. Allow everything to heat through for 3-4 minutes.
Remove the bay leaf and garnish with fresh parsley and optional sliced scallions before serving.
Serve hot and enjoy your flavorful jambalaya!
Nutrition Facts
Calories |
2383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1126 mg | 375% | |
| Sodium | 9712 mg | 422% | |
| Total Carbohydrate | 149.7 g | 54% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 29.6 g | ||
| Protein | 183.6 g | 367% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 559 mg | 43% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 4442 mg | 95% | |
*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.
