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Shrimp Jambalaya with Andouille Sausage
A classic Louisiana-inspired dish that combines succulent shrimp, spicy Andouille sausage, and flavorful vegetables in a savory rice-based medley. This hearty jambalaya recipe is perfect for a weeknight dinner or a special occasion, and its bold flavors will transport you to the vibrant streets of New Orleans. With its rich flavors and satisfying texture, this dish is sure to become a staple in your culinary repertoire. The combination of tender shrimp, crispy sausage, and fluffy rice creates a delightful harmony of textures, while the aromatic spices add depth and warmth to the dish. This recipe serves 4-6 people and can be easily customized to suit your taste preferences.
Time Cook
20
Level
Intermediate
Calories
450
Allergens
Shellfish, Pork, Gluten
Ingredients
1 cup
Uncooked long-grain rice
110 Calories
1 pound
Andouille sausage
300 Calories
1 pound
Large shrimp
120 Calories
2 tablespoons
Olive oil
190 Calories
1 large
Onion
45 Calories
1 large
Bell pepper
49 Calories
3 cloves
Garlic
15 Calories
1 teaspoon
Paprika
6 Calories
1/2 teaspoon
Cayenne pepper
3 Calories
1/2 teaspoon
Salt
0 Calories
1/4 teaspoon
Black pepper
1 Calories
2 cups
Chicken broth
100 Calories
2 tablespoons
Tomato paste
25 Calories
1/4 cup
Fresh thyme
20 Calories
1/4 cup
Scallions
20 Calories
Step-by-Step Instructions
1
Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the Andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage from the skillet and set aside.
2
Add the onion, bell pepper, and garlic to the skillet. Cook until the vegetables are tender, about 5 minutes.
3
Add the paprika, cayenne pepper, salt, and black pepper to the skillet. Cook for 1 minute, stirring constantly.
4
Add the chicken broth, tomato paste, and cooked sausage to the skillet. Stir to combine and bring to a boil.
5
Add the shrimp to the skillet and cook until pink, about 2-3 minutes per side.
6
Stir in the cooked rice and chopped scallions. Cook for 1-2 minutes, until the rice is heated through.
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