Description
A flavorful and hearty jambalaya made with shrimp, andouille sausage, and long grain rice.
Ingredients
Scale
- 2 tablespoons olive oil
- 12 ounces andouille sausage, sliced into coins
- 1 pound large shrimp, peeled and deveined, tails on or off
- 1 medium yellow onion, finely diced
- 1 green bell pepper, diced
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 1 and 1/2 cups long grain white rice, rinsed and drained
- 1 can (14 ounces) diced tomatoes with juices
- 3 cups low sodium chicken broth
- 2 and 1/2 teaspoons Cajun seasoning, or to taste
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 3/4 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon hot sauce, optional, plus more for serving
- 1/4 cup chopped fresh parsley, plus more for garnish
Instructions
- Heat a large heavy pot or Dutch oven over medium high heat and add the olive oil.
- Add the sliced andouille sausage in a single layer and cook for 5 to 6 minutes, stirring occasionally, until browned on both sides. Transfer the sausage to a plate and leave the drippings in the pot.
- Add the diced onion, green bell pepper, and celery to the pot. Sauté for 4 to 5 minutes, scraping up any browned bits, until the vegetables are softened and fragrant.
- Stir in the minced garlic and cook for 30 seconds to 1 minute, just until fragrant.
- Sprinkle in the Cajun seasoning, smoked paprika, dried thyme, and dried oregano. Stir to coat the vegetables in the spices and let them toast for about 1 minute.
- Add the rinsed long grain rice to the pot and stir well so every grain is coated in the seasoned oil and vegetable mixture. Toast for 1 to 2 minutes, stirring often.
- Pour in the diced tomatoes with their juices and the chicken broth. Add the bay leaf, salt, and black pepper, then return the browned sausage and any juices from the plate to the pot. Stir everything together.
- Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot with a tight fitting lid, and simmer for 18 to 22 minutes, or until the rice is just tender and most of the liquid is absorbed. Avoid lifting the lid too often.
- Once the rice is nearly done, carefully nestle the shrimp into the hot rice mixture, pressing them slightly into the liquid. Cover the pot again and cook for 5 to 7 minutes, or until the shrimp are pink and opaque.
- Remove the lid, take out the bay leaf, and gently fluff the jambalaya with a fork, folding the shrimp and sausage evenly through the rice.
- Stir in the hot sauce, if using, and the chopped fresh parsley. Taste and adjust seasoning with more salt, pepper, or Cajun seasoning as needed.
- Serve hot, garnished with additional parsley and extra hot sauce on the side if you like more heat.
Notes
- For a spicier flavor, add more Cajun seasoning or hot sauce.
- This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 200mg