Shrimp and Sausage Jambalaya
6 servings15 min prep35 min cookMedium
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The Tale of Shrimp and Sausage Jambalaya
Story updated
Jambalaya is a Louisiana Creole and Cajun dish with roots in Spanish, French, and West African culinary traditions, often compared to Spanish paella. It developed in New Orleans as cooks adapted rice dishes using local ingredients like shrimp, sausage, and the Cajun "holy trinity" of vegetables.
Ingredients
Scale:· 6 servings
- 1 lb large shrimp, peeled and deveined
- 8 oz andouille sausage, sliced
- 2 tbsp vegetable oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 1/2 cups long-grain rice
- 2 1/2 cups chicken broth
- 1 tbsp Cajun seasoning
- 1/2 tsp dried thyme
- 2 green onions, sliced, for garnish
Instructions
- 1Heat the oil in a large pot or Dutch oven over medium heat and brown the sausage for 4 to 5 minutes, then remove and set aside.
- 2Add the onion, bell pepper, and celery to the pot and cook for 5 to 6 minutes until softened.
- 3Stir in the garlic and cook for 1 minute, then add the diced tomatoes, rice, Cajun seasoning, and thyme.
- 4Pour in the chicken broth and the browned sausage, bring to a boil, then reduce the heat to low and cover.
- 5Simmer for 20 to 25 minutes, until the rice is tender and most of the liquid is absorbed.
- 6Stir in the shrimp, cover, and cook for another 5 to 6 minutes, until the shrimp are pink and opaque throughout.
- 7Garnish with green onions and serve hot.
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