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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.

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

Ingredients

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
  • 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)

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 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.
  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.
  10. Turn off the heat and let it rest, covered.
  11. Remove the bay leaves, gently fold everything together and top with green onions and parsley.

Tip: 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.

Tip: 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.

Estimated nutrition per serving: 480 calories · protein 28 g · carbohydrates 48 g · fiber 4 g · sugars 6 g · fat 20 g (saturated 6 g) · sodium 1,330 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 21 of 21 ingredients.