The Best Jambalaya
A popular Cajun rice dish made with Andouille sausage and shrimp. Sometimes chicken is also added, but this recipe does not call for it. Makes a great barbecue side dish or simply eaten on its own.
Servings: 4 People
- 1 pound extra large shrimp, peeled and deveined
- 4-5 Andouille sausage, sliced in thirds
- 1 cup long grain brown rice
- 3 cups low sodium chicken broth
- 1 large bell pepper, seeded and diced
- 6 white mushrooms, chopped
- 3 medium ribs of celery, finely sliced
- 3 green onions, thinly sliced
- 1/2 cup diced tomato
- 2 1/2 tablespoons unsalted butter
- 1 tablespoon smoked paprika
- 1 tablespoon powdered cumin
- 2-3 teaspoons hot sauce (adjust amount to you liking)
- 1 teaspoons salt (increase amount if needed)
- 1 teaspoon black pepper
- In a large Dutch oven, heat butter. Place sausage in pot and cook for 3 minutes. Scoop out into a bowl. Add chopped vegetables and seasonings to pot along with diced tomato. Cook over medium heat for 2-3 minutes, stirring often.
- Add sausage back into pot. Stir in the brown rice and chicken broth. Increase heat to high and bring to a heavy simmer. Immediately reduce heat to low, cover Dutch oven with lid and let cook for 35-40 minutes.
- Check rice for doneness. If it is tender then stir in the shrimp, cover, and cook for 5 minutes. If not, cook rice for another 5-10 minutes or until it becomes tender, then follow the steps above. Taste for salt content and adjust accordingly.
- Once cooked, remove pot from heat. Spoon out desired amount and garnish with sliced green onion.
- Store leftover jambalaya in an air tight container in the refrigerator for up to 3 days after preparation. Reheat well before serving.
Photo by: Jane Charlesworth