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    • Shrimp Jambalaya

    Shrimp Jambalaya

    Mark Sharron
    Medium difficulty
    45 minutes
    02-Apr

    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.

     

     

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    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

    • Step-by-step method for Shrimp Jambalaya
    • Dice the andouille sausage into small, even pieces
    • Peel and devein the shrimp, pat dry, set aside
    • Dice the onion, bell pepper, and celery into uniform small cubes
    • Mince the garlic cloves
    • Chop the fresh parsley and set aside for later garnish
    • In a large pot, heat olive oil over medium heat
    • Add diced andouille sausage, cook until browned on all sides, remove and set aside
    • Add diced onion, bell pepper, and celery to the pot and sauté until softened
    • Add minced garlic to the pot and sauté for about 1 minute until fragrant
    • Sprinkle in dried oregano, dried thyme, smoked paprika, cayenne pepper, black pepper, and salt, stirring to coat vegetables evenly
    • Add rice to the pot and toast for 1-2 minutes to coat grains with flavor
    • Pour in chicken broth and canned diced tomatoes (with their juice), stir to combine
    • Bring mixture to a boil, then reduce heat to a simmer
    • Cover pot and simmer for 12-15 minutes or until the rice is mostly cooked
    • Add peeled shrimp and browned sausage back into the pot
    • Gently stir and recover, simmer for an additional 5-7 minutes until shrimp are opaque and rice is fully tender
    • Taste and adjust seasoning if necessary
    • Remove pot from heat, let jambalaya rest (covered) for 5 minutes so flavors meld
    • Fluff jambalaya with a fork before serving
    • Plate into shallow bowls, garnish generously with chopped fresh parsley
    • Serve immediately, accompanied by crusty bread or a side green salad for a complete meal