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Shrimp and Sausage Jambalaya

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: One-Pot, Simmering
  • Cuisine: Creole
  • Diet: Gluten Free

Description

This one-pot meal combines succulent shrimp, smoky andouille sausage, and tender rice simmered with aromatic vegetables and Creole spices. It’s a flavorful and satisfying dish that’s sure to please.

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 12 ounces andouille sausage, sliced into 1/4-inch rounds
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Creole seasoning (adjust to taste)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 1/2 cups long-grain white rice, rinsed
  • 1 (14.5-ounce) can diced tomatoes, with juices
  • 3 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 pound large shrimp, peeled and deveined
  • Salt and freshly ground black pepper, to taste
  • 2 green onions, sliced (for garnish)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Sauté the Sausage and Vegetables:
    • In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
    • Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.
    • In the same pot, add the diced onion, bell pepper, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
    • Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  2. Add Seasonings and Rice:
    • Sprinkle in the Creole seasoning, dried thyme, dried oregano, and cayenne pepper (if using). Stir to combine.
    • Add the rinsed rice to the pot, stirring to coat the grains with the seasonings and vegetables.
  3. Add Liquids and Simmer:
    • Pour in the diced tomatoes with their juices and the chicken broth. Stir well to combine.
    • Return the browned sausage to the pot and add the bay leaf.
    • Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
  4. Add Shrimp:
    • Once the rice is cooked, gently fold in the shrimp.
    • Cover the pot and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
  5. Season and Serve:
    • Remove the bay leaf.
    • Taste and adjust seasoning with salt and freshly ground black pepper as needed.
    • Garnish with sliced green onions and chopped fresh parsley before serving.

Notes

  • For a milder dish, omit the cayenne pepper.
  • Feel free to substitute the andouille sausage with other smoked sausages if preferred.
  • Ensure the rice is rinsed to remove excess starch, which helps prevent it from becoming too sticky.

Find it online: https://newsvks.com/shrimp-and-sausage-jambalaya/