Shrimp and Andouille Jambalaya
This Louisiana Creole classic simmers long-grain rice right in a smoky, spiced tomato broth with andouille sausage and plump shrimp, packing every bite with layers of Cajun flavor from a single pot.
Ingredients
- 2 tablespoons vegetable oil
- 12 ounces andouille sausage, sliced into half-moons
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons cajun or creole seasoning
- 1 teaspoon dried thyme
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 pound large shrimp, peeled and deveined
- 2 bay leaves
- 2 green onions, sliced
- 1 tablespoon hot sauce, plus more for serving
Instructions
- Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat.
- Add the andouille sausage and cook for 4-5 minutes, stirring occasionally, until browned and crisp at the edges; transfer to a plate, leaving the fat in the pot.
- Add the onion, bell pepper, and celery (the Cajun holy trinity) to the pot and cook for 5-6 minutes until softened.
- Stir in the garlic, Cajun seasoning, and thyme, and cook for 1 minute until fragrant.
- Add the diced tomatoes and tomato paste, stirring to combine, and cook for 2-3 minutes to deepen the flavor.
- Stir in the rice, coating it in the tomato mixture, then add the chicken broth and bay leaves, and stir once to combine.
- Return the browned sausage to the pot, bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, without lifting the lid, until the rice is tender and most of the liquid is absorbed.
- Uncover and nestle the shrimp into the hot rice, cover again, and cook for 5-7 minutes more until the shrimp turn pink and opaque and reach an internal temperature of 145 degrees F.
- Remove the bay leaves and stir in the hot sauce.
- Let the jambalaya rest off the heat, covered, for 5 minutes to allow any remaining liquid to absorb.
- Fluff gently with a fork, taste and adjust seasoning with more Cajun seasoning or hot sauce as needed.
- Divide among bowls, top with sliced green onions, and serve with extra hot sauce on the side.
Why You'll Love This
- Everything cooks in one pot, including the rice, for maximum flavor and easy cleanup
- Smoky andouille sausage infuses the entire dish with depth
- A true taste of Louisiana comfort food you can make any night
Resist lifting the lid while the rice simmers - letting steam escape early can leave you with unevenly cooked, crunchy grains.
Add the shrimp only in the final few minutes so they stay tender and juicy instead of turning rubbery from overcooking.
Nutrition
| Calories | 520 |
| Protein | 32 g |
| Fat | 20 g |
| Carbs | 50 g |
| Fiber | 3 g |
| Sodium | 1180 mg |
Estimated per serving
