A one pot wonder from the cultural melting pot of Louisiana, this hearty dish is bursting with Southern flavor.
Jambalaya originated in Louisiana, and is loosely based on the delicious African staple, jollof rice. Here, West African, French and Spanish culinary influences came together to create this popular dish which was originally created as a way to use cheap ingredients to stretch small amounts of meat to feed a crowd. It quickly became popular among all social classes, and is now one of the most famous dishes of the region.
It combines sausage and shrimp with lots of veggies and rice to create a hearty and satisfying one-pot wonder that’ll please the whole family. It’s quick and easy to make and is absolutely packed with delicious flavors, including a little kick from the cayenne in the seasoning. There are as many variations of this dish as there are cooks who make it, and you should feel free to add your own touches as this wonderful dinner goes on “repeat” in your household.
What is andouille sausage?
Andouille sausage originates from France and is a pork sausage made from chopped up meat and fat, as opposed to the minced filling used in most sausages. It has a distinct smoky flavor and a chunky texture, making it ideal for this recipe. It has become increasingly easy to find in grocery stores outside the South, but you can substitute any chunky smoked sausage if you need to.
Ingredients
- 2 tablespoons vegetable or olive oil
- 1 pound andouille sausage sliced
- 1 large onion diced
- 1 large bell pepper seeded and diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 15-ounce can crushed tomatoes
- 1 14.5-ounce can diced tomatoes
- 1 teaspoon Creole seasoning or to taste
- 2 cups parboiled rice
- Sliced green onions optional
- 1 pound large shrimp peeled and deveined
How to Make Shrimp and Sausage Jambalaya
Step 1: Heat oil in a large pot on medium-high. Cook sausage slices until browned, remove with a slotted spoon, and set aside.
Step 2: In the same pot, soften diced onion, bell pepper, and celery for 5 minutes. Add minced garlic and cook for a minute.
Step 3: Add chicken broth, tomatoes, and Creole seasoning to the pot and bring to a boil. Stir in rice and browned sausage, reduce heat to simmer, cover, and cook for 20 minutes.
Step 4: Add shrimp to the pot, cover, and cook for 3-5 minutes until pink. Let rest for 5 minutes and garnish with green onions before serving.
FAQs & Tips
This dish tastes even better the day after you make it! It’ll store well in the fridge for up to 5 days. It also freezes well for up to a month, though the texture might be slightly affected – reheat it in a pot or in the microwave.
Creole seasoning is a blend of herbs and spices, and is similar (though not identical to) the more common cajun seasoning. It’s made from garlic powder, onion powder, basil, thyme, oregano, marjoram, salt, pepper and cayenne pepper. Cajun seasoning has fewer herbs in it, and a mixture of two parts Cajun to one part Italian seasoning will give you a great substitute. you can also just go ahead and use Cajun seasoning by itself – it’ll still be delicious.
Pre-made Creole seasoning has some cayenne pepper in it, which is where the slight kick comes from. If you want it mild, you can make your own seasoning and substitute paprika for the cayenne – same great flavour, no heat!
Parboiled rice is usually made from American long grain rice. It’s really easy to cook and doesn’t clump or get mushy, so it’s the easiest rice to use in this recipe and it works well with the strong flavors here – but it isn’t a must. You can use any long grain rice you like. Just be careful when mixing more delicate rices to avoid breaking too many grains.
Smoked kielbasa is a good substitute, or a semi-cured Spanish chorizo. You can even use regular mild Italian sausages and add some smoked paprika to your spice mix for extra flavor.
Serving Suggestions
The wonderful thing about this meal is that everything you need is in just one pot – place it in the middle of the table and let people help themselves! Offer some hot sauce on the side for those who like it extra spicy. If you really want to serve a side dish, corn bread or collard greens are good choices.
Shrimp and Sausage Jambalaya Recipe
Ingredients
- 2 tablespoons vegetable or olive oil
- 1 pound andouille sausage sliced into 1/4-inch rounds
- 1 large onion diced
- 1 large bell pepper seeded and diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 can 15-ounce can crushed tomatoes
- 1 can 14.5-ounce can diced tomatoes
- 1 teaspoon Creole seasoning or to taste
- 2 cups parboiled or converted rice
- Sliced green onions for garnish optional
- 1 pound large shrimp peeled and deveined
Instructions
- Heat oil in a large pot on medium-high. Cook sausage slices until browned, remove with a slotted spoon, and set aside.
- In the same pot, soften diced onion, bell pepper, and celery for 5 minutes. Add minced garlic and cook for a minute.
- Add chicken broth, tomatoes, and Creole seasoning to the pot and bring to a boil. Stir in rice and browned sausage, reduce heat to simmer, cover, and cook for 20 minutes.
- Add shrimp to the pot, cover, and cook for 3-5 minutes until pink. Let rest for 5 minutes and garnish with green onions before serving.
