Description
Shrimp and Sausage Jambalaya is a classic Creole dish that’s bursting with bold flavors and hearty ingredients. This one-pot recipe combines tender shrimp, smoky sausage, and perfectly seasoned rice for a comforting meal that’s perfect for weeknights or gatherings.
Ingredients
Units
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For the Jambalaya:
- 2 tbsp olive oil
- 12 oz (340g) smoked sausage (andouille or kielbasa), sliced
- 1 lb (450g) shrimp, peeled and deveined
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 1 cup (200g) long-grain white rice
- 1 can (14.5 oz/410g) diced tomatoes, with juices
- 2 1/2 cups (600ml) chicken or seafood stock
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 2 bay leaves
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the Sausage and Shrimp:
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the sausage slices and cook until browned, about 3-4 minutes. Remove and set aside.
- In the same pan, add the shrimp and cook for 1-2 minutes per side until just pink. Remove and set aside (they will finish cooking later).
- Cook the Vegetables:
- Add the remaining olive oil to the pan. Sauté the onion, bell pepper, and celery for 4-5 minutes until softened. Stir in the garlic and cook for 1 minute.
- Add the Rice and Seasonings:
- Stir in the rice, paprika, thyme, oregano, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes, allowing the rice to toast lightly.
- Add Liquid and Simmer:
- Pour in the diced tomatoes (with juices) and chicken or seafood stock. Add the bay leaves and browned sausage. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
- Finish with Shrimp:
- Return the shrimp to the pan and gently stir. Cook for another 3-5 minutes until the shrimp are fully cooked and heated through. Remove the bay leaves.
- Serve:
- Garnish with sliced green onions and chopped parsley. Serve hot with crusty bread or a side of cornbread.
Notes
- For a spicier jambalaya, increase the cayenne pepper or add hot sauce.
- You can substitute chicken for shrimp or use both for a heartier dish.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the shrimp.