Print

Flavorful Jambalaya with Andouille Sausage and Shrimp

jambalaya with andouille sausage and shrimp - featured image
Print Recipe

A hearty and bright Cajun jambalaya featuring smoky andouille sausage and tender shrimp, ready in about 45 minutes. This authentic recipe balances spice and sweetness for a comforting, flavorful meal.

Ingredients

Scale
  • 8 oz andouille sausage, sliced into 1/4-inch rounds
  • 1 lb raw shrimp, peeled and deveined (medium or large size)
  • 1 cup long-grain white rice, uncooked
  • 1 medium yellow onion, finely chopped
  • 1 green bell pepper, diced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 (14.5 oz) can diced tomatoes with juices
  • 4 cups low sodium chicken broth
  • 2 tablespoons olive oil or vegetable oil
  • 2 tablespoons Cajun seasoning (blend of paprika, cayenne, garlic powder, oregano)
  • 2 bay leaves
  • Salt and black pepper to taste
  • Optional: hot sauce for serving
  • Optional: fresh lemon juice for brightness

Instructions

  1. Prep your ingredients: Chop the onion, bell pepper, celery, and garlic. Slice the andouille sausage into 1/4-inch rounds. Peel and devein the shrimp if not already done. Rinse the rice under cold water until the water runs clear to remove excess starch (about 1-2 minutes).
  2. Brown the sausage: Heat 2 tablespoons of oil in a large heavy-bottomed pot over medium-high heat. Add the andouille slices and cook until browned, about 5-7 minutes, stirring occasionally. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
  3. Sauté the veggies: Reduce heat to medium. Add the chopped onion, bell pepper, and celery to the pot. Cook, stirring frequently, until softened and fragrant, about 5 minutes. Add the minced garlic and cook for another minute, careful not to burn it.
  4. Add spices and tomatoes: Stir in 2 tablespoons of Cajun seasoning, salt, and pepper. Mix well to coat the veggies. Pour in the canned diced tomatoes with their juices and 4 cups chicken broth. Toss in the bay leaves. Bring the mixture to a gentle boil.
  5. Cook the rice: Add the rinsed rice and the browned sausage back to the pot. Stir everything together, then reduce heat to low. Cover and simmer gently for 20-25 minutes, or until the rice is tender and has absorbed the liquid. Avoid lifting the lid too much during this time.
  6. Add the shrimp: When the rice is nearly done, gently fold in the shrimp. Cover again and cook until the shrimp turn pink and opaque, about 5-7 minutes. Be careful not to overcook.
  7. Final touches: Remove the pot from heat. Discard the bay leaves. Taste and adjust seasoning with extra salt, pepper, or Cajun seasoning if needed. Add a squeeze of fresh lemon juice if desired. Let the jambalaya rest covered for about 5 minutes before serving.

Notes

Brown the sausage well to deepen smoky flavor. Avoid stirring rice too often to prevent mushiness. Add shrimp at the end to avoid overcooking. Let jambalaya rest covered for 5 minutes before serving to allow flavors to meld. If rice is not tender and liquid is gone, add a splash of broth or water and cook a few more minutes. Toast rice lightly before adding liquids for nuttier flavor.

Nutrition

Keywords: jambalaya, andouille sausage, shrimp, Cajun, spicy, one-pot meal, easy dinner, authentic, comfort food

Find it online: https://elvafood.com/flavorful-jambalaya-with-andouille-sausage-and-shrimp-easy-recipe-for-authentic-cajun-meal/