New Orleans Shrimp and Sausage Jambalaya

About This Recipe

Jambalaya is a defining dish of Louisiana Creole and Cajun cooking, rice cooked directly in a rich, well-seasoned stock alongside meat and vegetables so every grain absorbs the combined flavors of the pot. The holy trinity of onion, celery and bell pepper forms the aromatic base, cooked down with andouille sausage until the sausage's fat renders and spices the whole dish before rice and stock go in to simmer together. Shrimp are added only in the final few minutes, ensuring they stay tender and juicy, and the finished jambalaya should have a deep reddish-brown color from the sausage and Cajun spices, every bite carrying real depth of flavor built directly into the rice.

Ingredients

Serves 6

• 300 gandouille sausage(sliced)
• 500 gshrimp(peeled and deveined)
• 2 tbspvegetable oil
• 1onion(diced)
• 2celery stalks(diced)
• 1green bell pepper(diced)
• 4 clovesgarlic(minced)
• 2 cupslong-grain rice(rinsed)
• 1 can (400g)diced tomatoes
• 3 cupschicken stock
• 2 tspCajun seasoning
• 1 tsppaprika
• 1.5 tspsalt
• 3scallions(chopped, for garnish)

Instructions

1. 1

   Brown the sausage

   Heat oil in a large pot and brown the andouille sausage, about 5 minutes; remove and set aside.

2. 2

   Cook the trinity

   In the same pot, cook onion, celery and bell pepper until softened, about 10 minutes, then add garlic for 1 minute.

3. 3

   Add rice

   Stir in the rinsed rice, coating it in the vegetables and rendered sausage fat.

4. 4

   Add liquid

   Add diced tomatoes, chicken stock, Cajun seasoning, paprika and salt; bring to a boil.

5. 5

   Simmer

   Return the sausage to the pot, cover, and simmer on low 20-25 minutes until the rice is tender and the liquid is absorbed.

   Resist lifting the lid too often while the rice simmers — this lets steam escape and can result in unevenly cooked rice.

6. 6

   Add the shrimp

   Stir in the shrimp and cook, covered, 5-6 more minutes until they turn pink and opaque.

7. 7

   Serve

   Fluff gently, garnish with scallions, and serve hot.

Variations

• •

  Chicken can be added alongside or instead of shrimp for a heartier, meat-forward version.

• •

  A vegetarian jambalaya uses extra vegetables and a smoky spice blend instead of sausage and shrimp.

• •

  Some versions include a bit of okra for extra texture and a nod to gumbo's influence.

Storage

Refrigerate up to 3 days in an airtight container; reheat gently with a splash of stock to loosen the rice, being careful not to overcook the shrimp further.

Frequently Asked Questions