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Jambalaya · Shrimp & Sausage (Creole)

Creole-Style Shrimp and Sausage Jambalaya

A red, Creole-style jambalaya simmered with tomatoes, smoked sausage and the holy trinity. The shrimp steam on top for the last few minutes so they stay tender.

New, no ratings yet0 reviewsby Simmerbee Kitchen

Prep
20 min
Cook
40 min
Total
1 hr 5 min
Serves
6
Level
Medium
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Ingredients

  • Spice blend
  • 2 tsp paprika
    Swaps for paprika

    Instead of paprika

    • Smoked paprika: The same amount. Adds a smoky flavor; lovely in most savory dishes.
    • Chili powder: The same amount. Adds cumin, garlic and a little heat.

    More for paprika

  • 1 tsp garlic powder
    Swaps for garlic powder

    Instead of garlic

    • Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
    • Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.

    More for garlic

  • 1 tsp onion powder
  • 1 tsp dried thyme
    Swaps for dried thyme

    Instead of thyme

    • Fresh thyme: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Brighter and more lemony.
    • Italian seasoning or dried marjoram: The same amount. Close; Italian seasoning adds oregano and basil.

    More for thyme

  • ½ tsp dried oregano
    Swaps for dried oregano

    Instead of oregano

    • Fresh oregano: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Brighter and more peppery; use a little less than you think.
    • Dried marjoram, Italian seasoning or dried basil: The same amount. Marjoram is milder, basil sweeter; Italian seasoning already has oregano in it.

    More for oregano

  • ½ tsp cayenne pepper, use 1/4 tsp for mild
    Swaps for cayenne pepper

    Instead of cayenne pepper

    • Red pepper flakes: The same amount, crushed fine. Slightly milder, with visible flakes.
    • Hot sauce: A few dashes for each pinch. Adds vinegar and a little liquid.
    • Chipotle powder or hot paprika: The same amount. Chipotle is smoky; hot paprika is milder and fruitier.

    More for cayenne pepper

  • ½ tsp black pepper
  • 1 tsp kosher salt
    Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Jambalaya
  • 1 tbsp vegetable oil
    Swaps for vegetable oil

    Instead of vegetable oil

    • Another neutral oil: The same amount. No difference.
    • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
    • Light olive oil: The same amount. "Light" olive oil tastes mild.

    All 4 swaps for vegetable oil

  • 12 oz andouille sausage, fully cooked, sliced into 1/4-inch coins
  • 1 large onion, diced
    Swaps for onion

    Instead of onion

    • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
    • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
    • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

    All 4 swaps for onion

  • 1 green bell pepper, diced
  • 2 celery ribs, diced
  • 4 cloves garlic, minced
    Swaps for garlic

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • 2 tbsp tomato paste
    Swaps for tomato paste

    Instead of tomato paste

    • Tomato sauce or passata: 3 tbsp for each 1 tbsp paste. Lighter, fresher tomato flavor.
    • Ketchup: The same amount. Sweeter and vinegary; fine for a tablespoon or two.

    More for tomato paste

  • 1 can diced tomatoes, 14.5 oz, with juice
    Swaps for diced tomatoes

    Instead of canned tomatoes

    • Whole peeled tomatoes, chopped: The same amount. Softer pieces that break down more: canned diced tomatoes have calcium chloride to keep their shape.

    More for canned tomatoes

  • 1 ½ cups long-grain white rice, uncooked ≈ 278 g
  • 2 ½ cups chicken broth
    Swaps for chicken broth

    Instead of broth

    • Vegetable broth: The same amount. Lighter and slightly sweeter.
    • Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
    • Water + extra seasoning: The same amount, with ½ tsp salt per cup and extra garlic, onion or herbs. Flatter and lighter, but fine where other ingredients bring plenty of flavor.

    More for broth

  • 2 bay leaves
  • 1 lb large shrimp, peeled and deveined
  • To serve
  • 3 green onions, sliced
    Swaps for green onions

    Instead of green onions

    • Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
    • Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
    • Leeks: The same amount, sliced thin. Milder and better cooked than raw.

    More for green onions

  • 2 tbsp fresh parsley, chopped (optional)
    Swaps for fresh parsley

    Instead of parsley

    • Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
    • Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
    • Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.

    More for parsley

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Cook to 145°F inside (check with a thermometer).

Steps

  1. Mix the spice blend in a small bowl.
  2. Heat the oil in a Dutch oven over medium-high heat.
    Brown (how to brown) Brown Cook food in a hot pan until its surface turns brown, which adds rich, roasted flavor. 1. Pat the food dry; for ground meat, let the pan get hot first.2. Add a little oil and spread the food in one layer.3. Leave it alone for a few minutes so the bottom browns, then turn or break it up.4. Work in batches if it won't fit in one layer.5. Pour off extra fat if the recipe says to. Done when: Most surfaces are brown, not gray, and the bottom of the pan has browned bits (they are flavor, not burn). Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Browned outside doesn't mean cooked inside: ground beef needs 160°F, poultry 165°F.How to brown meat and vegetables: mistakes to avoid
    the sausage, stirring now and then.
    ⏱ Brown sausage: 5 min
  3. Add the onion, bell pepper and celery and cook until soft.
    ⏱ Cook vegetables: 7 min
  4. Stir in the garlic, tomato paste and spice blend and cook until the paste darkens.
    ⏱ Paste + spices: 1 min
  5. Add the rice and stir to coat.
    ⏱ Toast rice: 1 min
  6. Pour in the tomatoes with their juice and the broth, add the bay leaves, scrape the bottom and bring to a
    boil (how to boil) Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoid
    .
  7. Cover, turn the heat to low and
    simmer (how to simmer) Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid
    without stirring.
    ⏱ Simmer covered: 18 min
  8. Lift the lid and scatter the shrimp over the rice in one layer. Cover again right away.
  9. Cook over low heat until the shrimp are pink and opaque all the way through, 145°F (63°C), and the rice is tender.
    145°F⏱ Steam shrimp: 6 min
  10. Turn off the heat and let it
    rest (how to rest) Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid
    , covered.
    ⏱ Rest: 5 min
  11. Remove the bay leaves, gently
    fold (how to fold) Fold Combine a light mixture (whipped cream, beaten whites) or chunky add-ins into a batter gently, so it stays airy. 1. Put the lighter mixture on top of the heavier one, or add the flour or chips.2. Cut a rubber spatula straight down through the middle to the bottom of the bowl.3. Sweep it across the bottom and up the side, then turn it over on top.4. Turn the bowl a quarter turn and repeat.5. Stop as soon as no streaks remain. Done when: There are no dry streaks or white blobs, and the mixture still looks light and puffy. Safety: Batters with raw eggs or flour aren't safe to eat raw.How to fold ingredients into a batter: mistakes to avoid
    everything together and top with green onions and parsley.

Tap an underlined word for how to do it, or see all techniques.

Tips

  • If the rice is still firm when the shrimp are done, add 2 tablespoons of hot broth, cover and give it 3 more minutes off the heat.
  • Swap half the shrimp for diced chicken thighs if you like; add the chicken with the rice so it cooks through to 165°F.

Storage

Refrigerate up to 2 days. Reheat gently so the shrimp don't toughen.

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: bell peppers (July to October).

Quick answers

What can I swap?
  • Instead of paprika: Smoked paprika, the same amount.
  • Instead of garlic: Fresh garlic.

Swap half the shrimp for diced chicken thighs if you like.

Answered from this recipe's own storage, make-ahead and swap notes.

Estimated nutrition per serving

Calories
480
Protein
28 g
Carbohydrates
48 g
Fiber
4 g
Sugars
6 g
Fat
20 g
Saturated fat
6 g
Sodium
1,330 mg

Whole recipe, 6 servings: about 2,870 calories.

Estimate from USDA FoodData Central; not medical or dietary advice. Based on 21 of 21 ingredients.

How we estimate

We add up USDA FoodData Central values for each measured ingredient as written and divide by the recipe's 6 servings, so changing the servings or units here doesn't change a serving. Brands, swaps, trimming and cooking all change the real numbers.

Not counted: fresh parsley (optional).

Goes well with

Picked by our pairing rules: the same kind of kitchen, room in the oven and on the stove, ready in time, and a balance of starch, vegetables and richness.

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Cleanup score 4/5 (easy cleanup): 2 things to wash, Dutch oven, mixing bowl. More one-pot recipes.

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