Jambalaya with Andouille Sausage and Shrimp is sure to satisfy your desire for spicy, New Orleans style cuisine. Whip up this delicious meal in under 60 minutes.
A little heat and a whole lot of deliciousness is in this jambalaya. You’ll lay down a bed of comforting rice (white rice or brown rice, your choice), then top it with the mixture of slightly crunchy vegetables, sweet shrimp, and spicy sausage. Easy enough to make on a weekday. Special enough to serve to company.
Jambalaya with sausage and shrimp
Here’s what you need to make it:
- 12 oz. andouille sausage
- 12 oz. large shrimp
- 1 green bell pepper
- 1 medium onion
- 2 celery stalks
- 5 garlic cloves
- 14.5 oz. can diced tomatoes
- Cajun seasoning
- sweet paprika
I used Aidell’s Cajun Style Sausage in this jambalaya. It packs a lot of New Orleans style heat and is as authentic as it gets. I’ve made it with sausage that wasn’t as spicy and I added some cayenne pepper or Tabasco. MaryJo thought that this sausage had enough heat and stopped me from splashing a few dashes of Tabasco into the pot. Tabasco was served on the side.
The large shrimp were 21-25 to a pound size and I cut them in half. You still get a good sized piece of shrimp in a spoonful.
I put an asterisk by the rice for a reason. I cooked brown rice separately, (which takes 45 minutes to cook). You can cook long grain rice, (like Basmati or Jasmine), right in the pot with the jambalaya if you’d like. To do it that way, cook the vegetables until softened, then add the tomatoes, spices, and 3 cups of chicken broth then bring it to a simmer. Add 1 1/2 cups white rice and simmer for 15 minutes, adding more broth if necessary. Then add the shrimp.
Watch how to make it
A low-carb alternative to rice is cauliflower “rice”. You can buy riced cauliflower in the frozen vegetable case at your grocery store. Take the cauliflower out of the freezer and allow to thaw for a few minutes. Use your fist to break up the block. Add 1 tablespoon of butter to a non stick skillet and cook the cauliflower until it just starts to brown. Serve the jambalaya over the cauliflower.
This is a really satisfying, spicy dish. Be sure to bookmark this in your recipe folder and give it a try.
And, try these other great recipes:
Jambalaya with Andouille Sausage and Shrimp
- 12 oz. andouille sausage, sliced 1/4" thick coins
- 2 tbsp vegetable oil
- 12 oz. large shrimp, raw, peeled and deveined, tail off, cut into 2 pieces
- 1 green bell pepper, chopped
- 1 med. yellow onion, chopped
- 2 stalks celery, chopped
- 5 cloves garlic, minced
- 1 14.5 oz. can petite diced tomatoes,
- 1 1/2 tbsp cajun seasoning
- 1 tbsp sweet paprika
- 1 1/2 cups long grain rice* optional
- 3 cups chicken broth* (more if necessary optional
- Use a dutch oven or stock pot on medium high heat, add the vegetable oil and sausage and cook, stirring occasionally, until the sausage is browned, 6 minutes.
- Lower the heat to medium and add the green pepper, onion, and celery. Cook until softened, 7 or 8 minutes. Add the garlic and cook an additional minute.
- Add the canned tomatoes and spices. Rinse the tomato can with 1/2 cup of water and add to the pot. Bring to a boil.
- To cook the rice in the same pot, add 3 cups of chicken broth, bring to a boil, then add the rice. Simmer for 15 minutes, adding additional broth if needed. Taste and adjust seasonings adding a small amount of cayenne pepper or Tabasco if desired.
- Add the shrimp, stir and cook until pink, 4 minutes.
- Serve the jambalaya hot over rice.