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Shrimp And Sausage Jambalaya

A Southern classic packed with flavors and textures, perfect for feeding a crowd.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: Cajun/Creole
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb shrimp peeled and deveined
  • 1 lb Andouille sausage sliced
  • 1 onion diced
  • 1 bell pepper diced
  • 2 celery stalks diced
  • 4 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 thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 green onions sliced for garnish

Equipment

  • Large 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 pot over medium heat.
  2. Sauté the onion, bell pepper, and celery until softened, about 5 minutes.
  3. Stir in the sliced Andouille sausage and minced garlic. Cook for another 3-4 minutes until the sausage browns slightly.
  4. Add the diced tomatoes, Cajun seasoning, thyme, and paprika. Stir well to combine and let the flavors meld for 2 minutes.
  5. Pour the chicken broth into the pot and bring to a gentle boil.
  6. Once boiling, stir in the long-grain rice and reduce the heat to low.
  7. Cover the pot and let it simmer for about 20 minutes.
  8. After 20 minutes, add the shrimp to the pot. Stir gently and cover again, cooking for an additional 5-7 minutes or until the shrimp are pink and cooked through.
  9. Check the seasoning and add salt and pepper as needed.
  10. Remove from heat and let it sit for a few minutes.
  11. Garnish with sliced green onions before serving.

Notes

This jambalaya is great for leftovers, as the flavors deepen over time.