Savory Shrimp and Andouille Jambalaya
Experience the rich and aromatic flavors of this unique twist on a classic Shrimp and Sausage Jambalaya featuring smoky andouille sausage and succulent shrimp paired with a blend of spices and fresh vegetables.
Prep time: 15 minutesCook time: 40 minutesServes: 6
Ingredients
1 lb large shrimp, peeled and deveined
1/2 lb andouille sausage, sliced
1 tbsp olive oil
1 large onion, chopped
1 green bell pepper, diced
2 stalks celery, diced
4 cloves garlic, minced
1 1/2 cups long-grain white rice
2 cups chicken broth
1 (14.5 oz) can diced tomatoes
1 tsp smoked paprika
1 tsp dried thyme
1/2 tsp cayenne pepper
Salt and black pepper to taste
2 green onions, sliced
1/4 cup fresh parsley, chopped
Juice of 1 lemon
Instructions
1. Heat olive oil in a large pot over medium heat. Add andouille sausage slices and cook until browned.
2. Stir in chopped onion, green bell pepper, celery, and garlic. Sauté until vegetables are softened.
3. Add rice to the pot, stirring to coat with oil and vegetables. Cook for 2 minutes.
4. Pour in chicken broth, diced tomatoes with their juice, smoked paprika, thyme, cayenne pepper, salt, and black pepper. Stir well.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. Uncover the pot, add shrimp on top of the rice, and cover again. Cook for an additional 5-7 minutes, or until shrimp are pink and cooked through.
7. Remove from heat and let stand for 5 minutes.
8. Stir in green onions, parsley, and lemon juice before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a covered skillet over medium-low heat, adding a splash of chicken broth if needed to prevent dryness.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
