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Brown Jambalaya

A delicious and hearty one-pot dish featuring spicy sausage and shrimp, infused with rich Cajun spices and veggies over rice.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Course
Cuisine: Cajun/Creole
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound Andouille sausage sliced
  • 1 pound shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 bell pepper diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 can 14.5 oz diced tomatoes
  • 2 cups chicken broth
  • 1.5 cups long-grain rice
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 green onions sliced (for garnish)

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board and knife
  • Serving spoon

Method
 

  1. Heat the olive oil in a large heavy-bottomed pot over medium heat.
  2. Add the sliced Andouille sausage and cook until browned, about 5 minutes.
  3. Stir in the diced onion, bell pepper, and celery. Cook for another 5 minutes until the vegetables become tender.
  4. Add the minced garlic and cook for an additional minute.
  5. Stir in the diced tomatoes, Cajun seasoning, thyme, paprika, salt, and pepper. Let the mixture simmer for 3 minutes.
  6. Mix in the long-grain rice, ensuring it's coated with the spices.
  7. Carefully add the chicken broth and stir everything together. Bring to a boil, then reduce to a simmer, covering the pot.
  8. Cook for about 20 minutes until the rice is tender and has absorbed most of the liquid.
  9. Fold in the shrimp and cook for another 5 minutes until they turn pink and are cooked through.

Notes

Don’t overcook the shrimp; they can become rubbery if left in too long. Serve with green onions on top.