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The Best Jambalaya

The Best Jambalaya

Derrick Riches
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 makes a great barbecue side dish or simply eaten on its own.
Photo by: bhofack2/Depositphotos
Prep Time 20 mins
Cook Time 46 mins
Total Time 1 hr 6 mins
Course Main Dish, Side Dish
Cuisine American Food
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 your liking)
  • 1 teaspoons salt (increase amount if needed)
  • 1 teaspoon black pepper


  • 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.