Spicy Shrimp Jambalaya with Andouille Sausage
Equipment
- Large Dutch oven or heavy-bottomed pot (essential for even heat distribution)
- Wooden spoon (ideal for scraping up flavorful bits from the bottom)
- Chef’s knife and cutting board (a good, sharp knife makes chopping those vegetables effortless)
- Measuring cups and spoons
Ingredients
- 1 pound large shrimp peeled and deveined
- 12 ounces Andouille sausage sliced into rounds
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 1/2 cups long-grain white rice
- 1 14.5-ounce can diced tomatoes
- 3 cups chicken broth
- 2 teaspoons cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper adjust for spice preference
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
- Lemon wedges for serving
Instructions
Brown the Sausage
- Heat the olive oil over medium heat in a large Dutch oven. Add the Andouille sausage slices and cook until browned on both sides, about 5 minutes. Remove the sausage and set aside.
Sauté the Aromatics
- In the same pot, add the onion, bell peppers, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
Spice It Up
- Stir in the cajun seasoning, smoked paprika, cayenne pepper, dried thyme, and a pinch of salt and pepper. Let the spices bloom for about 30 seconds.
Add Rice and Tomatoes
- Pour in the rice and diced tomatoes, stirring to coat the rice in the flavorful oils and spices.
Simmer
- Add the chicken broth and bay leaves. Bring to a boil, then reduce to a simmer. Cover and cook for about 20 minutes, stirring occasionally to prevent sticking.
Add Shrimp and Sausage
- After 20 minutes, fold in the browned sausage and raw shrimp. Cover and cook for an additional 7-10 minutes, or until the shrimp are pink and cooked through.
Finish and Serve
- Remove the bay leaves, adjust seasoning if needed, and garnish with chopped parsley. Serve hot with lemon wedges on the side.