For a spicier jambalaya, increase the amount of cayenne pepper to your preference. Feel free to add other vegetables, such as okra or corn, to the jambalaya. If you don't have andouille sausage, you can substitute another type of smoked sausage. For a creamier jambalaya, stir in a dollop of sour cream or crème fraîche before serving.
Chef John's Sausage & Shrimp Jambalaya
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING4 People
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VIEWS2.5K
Embark on a culinary journey to the heart of Louisiana with this vibrant Sausage & Shrimp Jambalaya. A symphony of smoky andouille, succulent shrimp, and aromatic spices simmered in a rich, flavorful broth. This dish is a delightful fusion of textures and tastes, perfect for a comforting weeknight meal or a festive gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol221 mg
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Fiber5 g
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Protein30 g
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Saturated Fat10 g
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Sodium1909 mg
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Sugar3 g
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Fat25 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare Ingredients: Gather and prepare all ingredients for optimal cooking. (5 minutes)
02 Step
Recipe View Sauté Sausage: In a large, heavy-bottomed stockpot or Dutch oven, melt butter over medium heat. Add sausage and cook, stirring occasionally, until lightly browned and fragrant. (5-6 minutes)
03 Step
Recipe View Bloom Spices: Stir in paprika, cumin, and cayenne pepper. Cook, stirring constantly, until fragrant. (1 minute)
04 Step
Recipe View Add Vegetables & Aromatics: Add diced tomatoes, celery, green bell pepper, green onions, salt, and bay leaf. Stir to combine. (2 minutes)
05 Step
Recipe View Incorporate Rice & Broth: Add brown rice and stir to coat with the sausage and vegetable mixture. Pour in chicken stock, bring to a gentle simmer, then reduce heat to low. (3 minutes)
06 Step
Recipe View Simmer Jambalaya: Cover the pot and cook until rice is just tender, stirring occasionally to prevent sticking. (45 minutes)
07 Step
Recipe View Add Shrimp: Stir in shrimp, replace lid, and cook until shrimp are pink and cooked through. (5 minutes)
08 Step
Recipe View Season & Serve: Season to taste with salt and freshly ground black pepper. Remove bay leaf before serving. Garnish with extra green onions, if desired. Serve hot.
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RECIPE REVIEWS
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Please Rate
Delmer Beer
Dec 25, 2024I'm not a huge fan of seafood, but I really enjoyed this jambalaya. The sausage and spices add so much flavor.
Cheyenne Purdy
May 2, 2024This recipe is fantastic! The flavors are so well-balanced, and the sausage and shrimp combination is perfect.
Candace Brakus
Oct 9, 2023The instructions are clear and easy to follow, and the cooking time is accurate. I highly recommend this recipe!
Columbus Marvin
Sep 30, 2023I substituted chicken broth for the chicken stock, and it turned out great. I also added some diced okra for extra flavor.
Dorris Cormier
Sep 15, 2023I've made this jambalaya several times, and it's always a hit. It's easy to customize with different types of meat and vegetables.
Stuart Reinger
Jul 10, 2023My family loved this! I added a little extra cayenne pepper for a kick, and it was delicious.
Mac Kassulke
Dec 8, 2022This recipe is a keeper! It's perfect for a weeknight meal or a weekend gathering.
Miles Shields
Jun 4, 2022This is the best jambalaya I've ever made! The flavors are incredible, and the rice is cooked perfectly.