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Shrimp and Sausage Jambalaya

Shrimp and Sausage Jambalaya Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 12 oz andouille sausage, sliced into rounds
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp vegetable oil
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 tsp Cajun seasoning
  • 1 cup long-grain white rice, rinsed
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 2 cups chicken broth
  • 1 bay leaf
  • Salt, to taste
  • Fresh parsley, for serving

Method
 

  1. Heat oil in a Dutch oven over medium-high heat. Brown the sausage for about 4 minutes, then transfer to a plate, leaving the fat behind.
  2. Add onion, bell pepper, and celery; cook 5 minutes until softened. Stir in garlic and cook 1 minute.
  3. Add rice, tomato paste, and Cajun seasoning; stir and toast for 2 minutes.
  4. Stir in diced tomatoes, chicken broth, and bay leaf. Return sausage to the pot, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
  5. Nestle shrimp into the rice, cover, and cook 5 minutes until pink. Remove bay leaf, fluff, and serve with parsley.

Notes

Let the jambalaya sit off the heat for a couple of minutes before you fluff it, so any remaining liquid settles into the rice. If your Cajun seasoning is low-salt, you might want to add a pinch of salt when you add the tomatoes.