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Shrimp and sausage jambalaya recipe

Super Savory Shrimp and Sausage Jambalaya

Get ready to savor the bold flavors of the Bayou with our Shrimp and Sausage Jambalaya! This hearty one-pot wonder combines succulent shrimp, smoky andouille sausage, and a medley of aromatic vegetables. As you stir this bubbling cauldron of goodness, the tantalizing scents of paprika, cumin, and garlic will envelop your kitchen. Whether you’re hosting a festive gathering or simply craving comfort food, this jambalaya delivers a taste explosion that’ll transport you straight to New Orleans.
Shrimp and Sausage Jambalaya is ready to dazzle your taste buds. Each spoonful carries the soul of Louisiana—a celebration of spice, warmth, and camaraderie. Whether you’re gathered around the table with loved ones or enjoying a quiet evening, this jambalaya promises a culinary journey you won’t forget.
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Course: Dinner
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes
Calories:

Equipment

  • 1 Large stockpot or Dutch oven for simmering the jambalaya.
  • 1 skillet for browning the andouille sausage.
  • Cutting board and Chef’s knife for chopping vegetables.
  • Wooden Spoon for stirring and blending flavors.
  • Measuring Cups and Spoons Precision matters!
  • Ladle for serving up generous portions.

Ingredients

  • 8 oz Andouille sausage thinly sliced.
  • 2 tbsps Ground paprika
  • 1 tbsp Ground cumin
  • 1 cup Diced tomatoes
  • 1 large Onion diced
  • 2 stalks Celery sliced (¼ inch thick)
  • 1 large Green bell pepper diced
  • 1 cup Brown rice uncooked
  • 3.5 cups Chicken stock
  • 1 lb Large shrimp peeled and deveined.
  • Salt and pepper to taste.

Instructions

  • Brown the Sausage: In a skillet, melt butter and brown the andouille sausage slices until they release their smoky aroma.
  • Sauté the Holy Trinity: In the stockpot, sauté onion, celery, and green bell pepper until softened.
  • Add Spices and Tomatoes: Stir in paprika, cumin, diced tomatoes, and a bay leaf. Let the flavors mingle.
  • Introduce Brown Rice: Add the uncooked brown rice and coat it in the flavorful mixture.
  • Pour in Chicken Stock: Bring it to a simmer, then lower the heat. Cover and let the rice absorb the liquid for about 45 minutes.
  • Shrimp Time: Stir in the peeled and deveined shrimp. Cover and cook until they turn a beautiful pink (about 5 minutes).
  • Season and Serve: Adjust salt and pepper to taste. Ladle the jambalaya into bowls and savor the symphony of flavors.