Description
Shrimp and Sausage Jambalaya
Ingredients
2 tbsp olive oil
12 oz andouille sausage, sliced
1 lb shrimp, peeled and deveined
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 garlic cloves, minced
1 cup long-grain rice
2 cups chicken broth
1 (14 oz) can diced tomatoes
1 tsp paprika
1/2 tsp cayenne pepper (adjust to taste)
1/2 tsp thyme
1 bay leaf
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
Cook Sausage: Heat 1 tbsp olive oil in a large skillet over medium heat. Add andouille sausage and cook until browned. Remove and set aside.
Cook Shrimp: In the same skillet, add shrimp and cook for 2 minutes per side until pink. Remove and set aside.
Sauté Vegetables: Heat the remaining olive oil. Add onion, bell pepper, celery, and garlic. Cook for 5 minutes until softened.
Add Rice & Spices: Stir in the rice, paprika, cayenne, thyme, and bay leaf. Cook for 1 minute.
Add Liquid: Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until rice is tender.
Combine: Add the cooked sausage and shrimp back to the skillet. Stir and cook for 5 minutes to heat through.
Serve: Garnish with fresh parsley and serve warm!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 450 kcal per serving
#Jambalaya #CreoleCuisine #ShrimpLovers #SpicyFood #ComfortFood #OnePotMeal
Step-by-Step Guide
Follow these detailed instructions for a foolproof jambalaya. First, ensure all ingredients are prepped (this is called “mise en place”) before heating your skillet. Use a heavy-bottomed pot or Dutch oven for even heat distribution. When browning the sausage, aim for a deep sear to render fat and build flavor. Do not overcrowd the pan when cooking the shrimp; cook in batches if necessary. The key step is toasting the rice with the spices for a full minute—this enhances its nutty flavor. When simmering, keep the heat low and the lid tight to allow the rice to steam properly. Resist the urge to stir too often, as this can make the rice gummy. The final combine step is just to warm the proteins through, preventing overcooked shrimp.
Serving Suggestions
This hearty jambalaya is a complete meal on its own, but it pairs beautifully with a side of crusty French bread for soaking up the flavorful sauce. For a fresh contrast, serve it alongside a simple green salad with a light vinaigrette. A cold, crisp lager or a glass of iced sweet tea are classic beverage pairings that complement the spices perfectly.
How-to Summary
In summary, to make Shrimp and Sausage Jambalaya: Brown sausage and shrimp separately and set aside. Sauté the “holy trinity” of onion, bell pepper, and celery with garlic. Toast rice and spices briefly. Add broth and tomatoes, then simmer covered until rice is cooked. Finally, stir the cooked sausage and shrimp back in to heat through. Garnish and serve.
Frequently Asked Questions
Can I use a different type of rice? Long-grain white rice is traditional. Avoid short-grain or instant rice, as they become too sticky. If using brown rice, increase the broth and simmering time significantly.
How can I make this less spicy? Omit the cayenne pepper entirely and use a mild smoked sausage instead of andouille. You can always add hot sauce at the table for those who want more heat.
Can I make jambalaya ahead of time? Yes, it reheats well. Store in an airtight container in the fridge for up to 3 days. The flavors often deepen. Reheat gently on the stove with a splash of broth or water.
My rice is still hard after 25 minutes. What happened? The heat was likely too high, causing liquid to evaporate before the rice cooked. Next time, ensure a very low simmer and a tight-fitting lid. You can add a bit more hot broth and continue cooking.
Is it okay to use frozen shrimp? Absolutely. Thaw them completely in the refrigerator first and pat them very dry with paper towels to ensure proper searing.
Common Mistakes to Avoid
- Over-stirring during simmering: This releases starch from the rice, creating a gummy texture.
- Adding the shrimp too early: Adding them at the beginning results in tough, rubbery shrimp. They should be one of the last ingredients added.
- Not browning the sausage sufficiently: A proper sear adds crucial depth of flavor to the entire dish.
- Using the wrong pot: A thin skillet can lead to scorching. Use a heavy, thick-bottomed pot.
- Forgetting to taste for seasoning: Always taste and adjust salt and pepper at the end, especially after adding the salty sausage and broth.
Conclusion
This Shrimp and Sausage Jambalaya is a vibrant, flavor-packed dish that embodies the spirit of Creole cooking. It’s a versatile one-pot wonder perfect for weeknight dinners or entertaining a crowd. By following the step-by-step guide and avoiding common pitfalls, you can confidently create this classic. Don’t be afraid to make it your own—adjust the spice level, add chicken, or throw in extra vegetables. Enjoy the process and the delicious results!