Shrimp and Sausage Jambalaya
Shrimp and Sausage Jambalaya is a classic Louisiana dish that brings together bold flavors and a variety of ingredients into one hearty, satisfying meal.
Originating from Creole and Cajun cuisines, this dish typically includes a mix of rice, vegetables, spicy sausage, and seafood, all simmered together to create a flavorful harmony. Perfect for gatherings or weeknight dinners, this recipe delivers a taste of the Deep South with every bite.
Ingredients
- 1 tablespoon vegetable oil
- 12 oz (340g) Andouille sausage, sliced into rounds
- 1 pound (450g) large shrimp, peeled and deveined
- 1 onion, diced
- 1 bell pepper (any color), diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 cup long grain white rice
- 2 cups chicken broth (or seafood broth)
- 2 bay leaves
- 2 green onions, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
How to Make Shrimp and Sausage Jambalaya
Brown the Sausage:
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the sliced Andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.
Sauté the Vegetables:
In the same pot, add the diced onion, bell pepper, and celery. Cook until the vegetables are softened, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add Tomatoes and Spices:
Stir in the diced tomatoes (with their juices) into the pot.
Add the paprika, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Mix well to combine with the vegetables.
Cook the Rice:
Add the rice to the pot and stir to coat it with the vegetable and spice mixture.
Pour in the chicken broth (or seafood broth) and add the bay leaves.
Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes, or until the rice is cooked and most of the liquid is absorbed. Stir occasionally to prevent sticking.
Add Shrimp and Sausage:
Once the rice is cooked, add the cooked Andouille sausage back into the pot.
Gently fold in the peeled and deveined shrimp. Cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Finish and Serve:
Remove the pot from the heat.
Discard the bay leaves.
Garnish with chopped green onions and fresh parsley.
Serve the shrimp and sausage jambalaya hot, either on its own or with a side of crusty bread or cornbread.
Chef’s Note
For extra depth of flavor, you can use homemade chicken or seafood broth instead of store-bought broth. Adjust the level of spiciness by adding more or less cayenne pepper to suit your preference. This dish can be easily customized by adding other seafood like crab meat or crawfish tails for a richer jambalaya experience.
Nutritional Value
(Nutritional values are approximate and per serving)
- Calories: 480 kcal
- Protein: 35g
- Fat: 20g
- Saturated Fat: 6g
- Cholesterol: 235mg
- Carbohydrates: 38g
- Fiber: 3g
- Sugar: 5g
- Sodium: 1200mg
Enjoy the robust flavors of Shrimp and Sausage Jambalaya, where every spoonful combines tender shrimp, savory sausage, and perfectly cooked rice infused with aromatic spices. This dish captures the essence of Southern cuisine and is sure to become a favorite at your table.
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