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Flavorful Cajun Shrimp and Andouille Sausage Jambalaya

Cajun shrimp andouille sausage jambalaya - featured image
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A bold and comforting Cajun jambalaya featuring smoky andouille sausage, tender shrimp, and vibrant veggies cooked with flavorful spices and rice. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 12 oz andouille sausage, sliced
  • 1 lb raw shrimp, peeled and deveined
  • 1 ½ cups long-grain white rice
  • 3 cups chicken broth
  • 1 cup bell peppers, chopped
  • 1 medium onion, diced
  • 1 cup celery, chopped
  • 3 cloves garlic, minced
  • 2 tbsp Cajun seasoning
  • 1 tbsp tomato paste
  • 2 tbsp olive oil or vegetable oil
  • 1 bay leaf
  • Hot sauce, optional
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper, to taste

Instructions

  1. Prep the ingredients by peeling and deveining the shrimp if needed. Chop bell peppers, onion, and celery into roughly ½-inch pieces. Slice the andouille sausage into ¼-inch rounds.
  2. Heat 1 tablespoon of oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook until browned on the edges, about 3-4 minutes. Remove sausage with a slotted spoon and set aside.
  3. Lower heat to medium. Add remaining oil and sauté onion, bell peppers, and celery until softened and fragrant, about 5 minutes. Add minced garlic and cook for another 30 seconds.
  4. Stir in Cajun seasoning and tomato paste. Cook for 1-2 minutes to toast the spices gently.
  5. Add rice and chicken broth, stirring well to combine. Toss in the bay leaf. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 15-18 minutes until rice is tender and most liquid is absorbed.
  6. Stir the browned andouille sausage back into the rice. Nestle shrimp into the rice, cover again, and cook for 5 minutes or until shrimp turns pink and opaque.
  7. Remove from heat, discard bay leaf, and adjust seasoning with salt, pepper, and hot sauce if desired. Garnish with chopped parsley before serving.

Notes

If rice isn’t tender at the end, add a splash more broth or water, cover, and let sit off heat for a few minutes. Avoid overcooking shrimp to keep it tender. Browning the sausage adds essential flavor. Use medium heat to prevent burning. Stir rice minimally after adding broth to avoid gumminess.

Nutrition

Keywords: Cajun, jambalaya, shrimp, andouille sausage, spicy, quick dinner, southern cooking, one-pot meal

Find it online: https://lucastable.com/flavorful-cajun-shrimp-and-andouille-sausage-jambalaya-easy-homemade-recipe/