Shrimp and Andouille Sausage Jambalaya
This flavorful jambalaya has andouille sausage for a smoky and meaty flavor, along with shrimp, peppers, onions, fire roasted tomatoes, and more.
Ingredients
- 2 tbsp neutral cooking oil
- 2 cups chopped yellow onion*
- 1 cup chopped bell pepper*
- 1/2 cup chopped celery*
- salt
- freshly ground black pepper
- 12 ounces smoked andouille sausage sliced into 1/4 inch rounds
- 1 tsp paprika
- 1/2 tsp cayenne pepper **
- 1/2 tsp dried oregano
- 1 tbsp minced garlic
- 2 cups long-grain white rice rinsed for about 1 minute until the water runs clear
- 4 cups chicken stock + 1 cup water rinsed from the carton***
- 14.5 oz can fire roasted tomatoes
- 1 bay leaf
- 1 lb large raw shrimp ****
- 1/2 cup chopped scallions
Instructions
- In a large wide pot (I used a 5-qt braiser, but you can also use a big soup pot), heat the oil over medium to medium high heat. Add the onions, peppers, and celery, and season with 1/2 tsp salt and 1/4 tsp pepper. Cook for 7-8 minutes, until slightly softened.
- Add the sausage, paprika, cayenne, and oregano, and continue cooking for 5 minutes, until the fat and flavor from the sausage have rendered out and further softened the vegetables.
- Add the garlic and stir for 30 seconds, then add the rice. Stir continuously for 3 minutes to toast the rice.
- Add the chicken stock, 1 cup of water, tomatoes, and bay leaf, bring the liquid to a boil, then reduce to a simmer over low heat.
- Cover the pan with a lid and simmer for 15-20 minutes, stirring occasionally so the rice doesn’t settle and burn on the bottom.
- When the liquid is mostly absorbed and the rice is nearly tender, stir in the shrimp and scallions, cover with a lid, and turn the heat off. Let the pan sit on the stove for another 5 minutes, to gently cook the shrimp. The jambalaya is now ready to be served and enjoyed!
Notes
*Sometimes I end up with a little more vegetables depending on the sizes I get from the store. I've made this with up to 3 cups of yellow onion, 1.5 cups of bell pepper, and 1 cup of celery. Try to keep to those ratios the best you can.
**This is fairly spicy with 1/2 tsp cayenne. For less spice, cut the amount in half.
***Since a carton of chicken stock is usually 4 cups, I usually add another cup of water rinsing out the carton and the tomato can, so as not to open another box. However, you can use 5 cups of chicken stock if you want to maximize flavor.
****I typically use 16/20 size shrimp. If you use smaller shrimp, it will take less time to cook. Be careful not to overcook the shrimp! When in doubt, cut into one.
Cajun Seasoning: In lieu of the spices listed here, you may also swap in 2 tsp of cajun seasoning.
Leftovers: Store in the fridge for up to 5 days.
Freezing: Store in an airtight container for up to 2 months.
Reheating: I like the microwave best, just make sure you don't overheat the shrimp, as they get rubbery quite quickly in the microwave. You can also reheat in a pan on the stove, about 5-10 minutes on medium, until warmed through.
Nutrition
Calories: 442kcal, Carbohydrates: 47g, Protein: 27g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 182mg, Sodium: 1081mg, Potassium: 430mg, Fiber: 1g, Sugar: 4g, Vitamin A: 440IU, Vitamin C: 6.9mg, Calcium: 131mg, Iron: 2.8mg