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

5 from 2 votes

Print Pin

Course: Main Dish, Side Dish

Cuisine: American Food

Keyword: jambalaya, jambalaya recipe

Prep Time: 20 minutes

Cook Time: 46 minutes

Total Time: 1 hour 6 minutes

Servings: servings

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 or seafood 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
2 teaspoons Cajun seasoning (Tony Chacheres recommended)
2 teaspoons smoked paprika
1 1/2 teaspoons powdered cumin
2 teaspoons hot sauce (adjust amount to your liking)
1 teaspoon salt (increase amount if needed)
1/2 teaspoon black pepper

Instructions

Heat butter in a large Dutch oven over medium heat.
Place sliced sausage in the pot and cook for 3 minutes. Transfer them to a bowl.
Next, add chopped vegetables, spices (including salt and pepper), and diced tomato to the pot. Cook over medium heat for 2-3 minutes, stirring often.
Add sausage, and stir in the brown rice and chicken broth. Increase heat to high and bring to a heavy simmer for 2 minutes. Reduce heat to low, cover Dutch oven with lid and cook for 30 minutes.
Check rice for tenderness. If it is tender, stir in the shelled shrimp, cover, and cook for 5 more minutes. If not, cook rice for another 5-10 minutes or until it becomes tender, then add the shrimp and cook for an additional 5 minutes. Shrimp should be pink and firm when cooked through.
Taste jambalaya for salt content and adjust accordingly.
Once cooked, remove the pot from the heat. Spoon out your 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.

Nutrition