Shrimp and Sausage Jambalaya

Shrimp and Sausage Jambalaya

Jambalaya is one of my favorite Cajun dishes. It’s almost like a stewy gumbo with less broth and more rice. This version cheats a little with pre-made Cajun seasoning, but on the upside, it’s ready in a snap. I like the combination of shrimp and smokey andouille, but you can use whatever suits your fancy.

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Shrimp and Sausage Jambalaya


Yield: 8 servings

Cook Time: 40 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 3 ribs celery, chopped
  • 1 jalapeño, chopped with seeds*
  • 3 medium tomatoes, chopped
  • 1 tablespoon Cajun seasoning (like Tony Chachere’s)
  • 1 1/2 teaspoons sea salt
  • 2 cups long-grain white rice
  • 4 cups stock of choice
  • 1 teaspoon Worcestershire sauce
  • 2 bay leaves
  • 1 pound fresh, wild-caught shrimp, peeled and cut into pieces
  • 1 pound Andouille sausage, sliced diagonally

*Use latex gloves or a plastic grocery bag to protect your hands while handling fresh chiles, as the oils can cause discomfort and burning. Wash your hands immediately afterward and avoid touching your eyes, face or other sensitive areas.

Directions:

  1. Heat olive oil in a large stock pot over medium high heat. When it just begins to show small wisps of smoke, add onion, garlic, celery, and jalapeño and cook until onion is translucent, about 6 minutes.
  2. Turn heat to medium and add tomatoes, Cajun seasoning, and salt. Stir well and allow to cook for a few minutes before adding rice. Stir to combine completely.
  3. Pour in stock and Worcestershire. Add bay leaves. Cover and allow to cook until rice swells and softens, about 15 minutes. Stir in shrimp and sausage and cook for another 10 minutes.
  4. Serve with a cold beverage and fermented pepper sauce (like Tabasco).