Mains
Shrimp and Sausage Jambalaya
A one-pot rice dish simmered with plump shrimp, smoky sausage, and tomatoes until every grain soaks up the flavor.
Jambalaya is a forgiving dish once the rice goes in, giving you time to set the table or pour a glass of tea while it finishes on its own. I learned this version from a friend who insisted the sausage had to brown properly before anything else went into the pot, and she was right. One pot, one pan to wash, and dinner that tastes like a celebration.
Ingredients
- 1 lb andouille sausage, sliced
- 1 lb medium shrimp, peeled and deveined
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 1/2 cups long-grain rice
- 3 cups chicken broth
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 tsp dried thyme
- 2 bay leaves
- 2 green onions, sliced
Instructions
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1
Brown the sausageIn a large heavy pot or Dutch oven, brown the andouille slices over medium-high heat for 4 to 5 minutes until crisped, then remove and set aside.
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2
Sauté the trinityAdd the onion, bell pepper, and celery to the drippings and cook for 6 to 7 minutes until softened, then stir in the garlic for 1 minute.
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3
Add tomatoes and spicesStir in the diced tomatoes, smoked paprika, cayenne, thyme, and bay leaves and cook for 2 minutes to concentrate the flavors.
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4
Toast the riceAdd the rice to the pot and stir to coat it in the tomato mixture, toasting for 1 minute.
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5
Simmer coveredPour in the chicken broth, return the browned sausage to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes without lifting the lid.
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6
Add the shrimpUncover, fluff the rice, nestle the shrimp into the top, cover again, and cook for 5 to 7 minutes more until the shrimp are pink and opaque.
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7
Rest and garnishLet the jambalaya sit off heat for 5 minutes, discard the bay leaves, and top with sliced green onions before serving.
Okra & Oak Tip
Resist lifting the lid while the rice simmers; letting steam escape too early can leave you with unevenly cooked rice.
Storage
Refrigerate leftovers up to 3 days and reheat with a splash of broth to loosen the rice, since it firms up as it cools.
Frequently Asked Questions
This version, made without tomatoes, would be Cajun-style, but adding tomatoes as this recipe does makes it a Creole-style jambalaya.
Yes, add diced raw chicken thighs along with the rice at the start so they have time to cook through during the simmer.
Nutrition
Per serving. Values are estimates.
490
Calories
30g
Protein
42g
Carbs
20g
Fat
