Description
Spicy Louisiana shrimp and sausage jambalaya brings bold Creole flavors dancing across your plate. Hearty rice, tender seafood, and smoky sausage create a soulful one-pot meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 lb (450g) shrimp, peeled and deveined
- 12 ounces (340g) smoked sausage (andouille or kielbasa), sliced
Vegetables and Aromatics:
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Cooking and Seasoning Ingredients:
- 2 tablespoons olive oil
- 1 cup (200g) long-grain white rice
- 1 can (14.5 ounces/410g) diced tomatoes, with juices
- 2 ½ cups (600ml) chicken or seafood stock
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2 bay leaves
Instructions
- Prepare the proteins by searing androgynous sausage medallions in a robust skillet, developing a caramelized exterior. Extract sausage and reserve while maintaining pan temperature.
- Rapidly flash sauté succulent shrimp until translucent pink, then transfer to a separate holding plate, ensuring minimal cooking to prevent rubbery texture.
- Transform skillet into a flavor foundation by introducing aromatic trinity of diced onions, vibrant bell peppers, and crisp celery. Sweat vegetables until translucent and fragrant.
- Incorporate minced garlic, releasing its pungent essence while stirring continuously to prevent scorching. Introduce dried herbaceous seasonings – paprika, thyme, oregano – creating a complex flavor profile.
- Cascade raw rice into the vegetable medley, allowing grains to toast and absorb preliminary seasoning nuances. Sprinkle cayenne and ground black pepper for subtle heat.
- Deluge mixture with diced tomatoes and rich stock, integrating browned sausage and nestling bay leaves. Reduce flame, cover, and allow gentle simmer for approximately 20 minutes.
- Strategically reintroduce reserved shrimp, gently folding into developing jambalaya. Permit final cooking phase to harmonize proteins and infuse seafood with layered flavors.
- Eliminate bay leaves and elevate presentation by scattering freshly chopped green onions and verdant parsley. Serve immediately alongside rustic bread for authentic Louisiana experience.
Notes
- Enhance the dish’s flavor by using andouille sausage for an authentic Cajun kick.
- Select fresh, large shrimp for the best texture and sweetness in the jambalaya.
- Keep shrimp tender by avoiding overcooking; they should be just pink and slightly translucent.
- Adjust cayenne pepper to control the spice level, making the dish friendly for different heat tolerances.
- Create a vegetarian version by substituting sausage and shrimp with plant-based proteins like tofu or tempeh.
- Boost nutrition by adding extra vegetables like okra or diced zucchini during the vegetable sautéing stage.
- Prevent rice from becoming mushy by using long-grain rice and resisting the urge to over-stir during cooking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 6
- Calories: 430
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 170mg