0
0 ITEM(S) - £0.00 GO

Menu

    • Shrimp Jambalaya

    Mark Sharron
    Medium difficulty
    45 minutes
    2-4
    Amount Per Serving: Calories 400; Fat 16.6g; Carbs 41.6g; Protein 24.g
    Shrimp Jambalaya is a classic Creole dish made with shrimp, andouille sausage, vegetables, and rice. It's a flavorful and hearty one-pot meal that is sure to please the whole family. This dish is easy to make and can be ready in under an hour. It's a great way to use up leftover vegetables and can be spiced up or down depending on your tastes. So, if you're looking for a delicious and comforting meal, Shrimp Jambalaya is a great choice.    
    1 rating
    layout 0 comment

    Ingredients

    • 1 pound uncooked shrimp, peeled and deveined
    • 1/2 pound andouille sausage, diced
    • 1 large onion, diced
    • 1 green bell pepper, diced
    • 2 stalks celery, diced
    • 2 cloves garlic, minced
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon black pepper
    • 3 cups long grain white rice
    • 3 1/2 cups chicken broth
    • 1 14.5-ounce can diced tomatoes
    • 1/4 cup chopped fresh parsley
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt

    Method

    • To make Shrimp Jambalaya, begin by heating the olive oil in a large pot over medium heat.
    • Add the onion, bell pepper, celery, and garlic and sauté until the vegetables are softened, about 5 minutes.
    • Add the oregano, thyme, smoked paprika, cayenne pepper, and black pepper and stir to combine.
    • Next, add the rice and stir to coat with the spices and vegetables.
    • Pour in the chicken broth and diced tomatoes and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes.
    • Once the rice is cooked, add the shrimp and sausage and stir to combine. Cover the pot and simmer for an additional 10 minutes, or until the shrimp is cooked through.
    • Finally, stir in the chopped parsley and season with salt to taste. 
    • Serve the jambalaya hot.