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. This recipe makes a great barbecue side dish or simply eaten on its own as the main course.

Photo by: bhofack2/Depositphotos

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Course: Main Dish, Side Dish

Cuisine: American Food

Prep Time: 20 minutes

Cook Time: 46 minutes

Total Time: 1 hour 6 minutes

Servings: People

Calories: 554kcal

Author: Derrick Riches

Ingredients

1 pound shrimp extra-large, peeled and deveined
4-5 Andouille sausage sliced in thirds
1 cup brown rice long grain
3 cups chicken broth low sodium
1 bell pepper seeded and diced
6 mushrooms white variety, chopped
3 ribs of celery medium sized, finely sliced
3 green onions thinly sliced
1/2 cup diced tomato
2 1/2 tablespoons butter unsalted
1 tablespoon smoked paprika
1 tablespoon powdered cumin
2-3 teaspoons hot sauce (adjust amount to your liking)
1 teaspoons salt (increase amount if needed)
1 teaspoon black pepper

Instructions

In a large Dutch oven, heat butter. Place sausage in the pot and cook for 3 minutes. Scoop out into a bowl. Add chopped vegetables and seasonings to the pot along with diced tomato. Cook over medium heat for 2-3 minutes, stirring often.
Add sausage back into the 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 the pot from heat. Spoon out the desired amount and garnish with sliced green onion.
Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days after preparation. Reheat well before serving.

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