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Creole-Style Shrimp and Sausage Jambalaya

Ingredients · Serves 6 · Prep 20 min · Total 1 hr 5 min

  • Spice blend
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp cayenne pepper, use 1/4 tsp for mild
  • ½ tsp black pepper
  • 1 tsp kosher salt
  • Jambalaya
  • 1 tbsp vegetable oil
  • 12 oz andouille sausage, fully cooked, sliced into 1/4-inch coins
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery ribs, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 can diced tomatoes, 14.5 oz, with juice
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Creole-Style Shrimp and Sausage Jambalaya

Ingredients, continued

  • Jambalaya (continued)
  • 1 ½ cups long-grain white rice, uncooked
  • 2 ½ cups chicken broth
  • 2 bay leaves
  • 1 lb large shrimp, peeled and deveined
  • To serve
  • 3 green onions, sliced
  • 2 tbsp fresh parsley, chopped (optional)
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Creole-Style Shrimp and Sausage Jambalaya

Steps

  1. Mix the spice blend in a small bowl.
  2. Heat the oil in a Dutch oven over medium-high heat. Brown the sausage, stirring now and then.
  3. Add the onion, bell pepper and celery and cook until soft.
  4. Stir in the garlic, tomato paste and spice blend and cook until the paste darkens.
  5. Add the rice and stir to coat.
  6. Pour in the tomatoes with their juice and the broth, add the bay leaves, scrape the bottom and bring to a boil.
  7. Cover, turn the heat to low and simmer without stirring.
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Creole-Style Shrimp and Sausage Jambalaya

Steps, continued

  1. Lift the lid and scatter the shrimp over the rice in one layer. Cover again right away.
  2. Cook over low heat until the shrimp are pink and opaque all the way through, 145°F (63°C), and the rice is tender.
  3. Turn off the heat and let it rest, covered.
  4. Remove the bay leaves, gently fold everything together and top with green onions and parsley.
  5. Cook to 145°F inside (check with a thermometer).