Savory Shrimp and Andouille Jambalaya

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 6
★★★★★
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This Savory Shrimp and Andouille Jambalaya is a one-pot wonder that brings the vibrant flavors of Louisiana right to your kitchen. With its smoky, spicy, and hearty ingredients, it’s perfect for a weeknight dinner or a cozy weekend meal.

Ingredients for Savory Shrimp and Andouille Jambalaya

Shrimp: Adds a sweet, briny flavor and cooks quickly, making it perfect for this dish.

Andouille sausage: Provides a smoky and spicy backbone to the jambalaya, essential for authentic flavor.

Olive oil: Used for sautéing, it adds a subtle richness.

Onion, green bell pepper, and celery: This trinity of vegetables forms the flavor base of the dish, adding sweetness and depth.

Garlic: Enhances the savory profile with its aromatic pungency.

Long-grain white rice: Absorbs all the flavors and stays fluffy, making it ideal for jambalaya.

Chicken broth: Adds a savory liquid base for cooking the rice.

Diced tomatoes: Introduce acidity and slight sweetness, balancing the spices.

Smoked paprika, thyme, cayenne pepper: These spices bring heat, smokiness, and herbal notes, crucial for a layered flavor.

Salt and black pepper: Enhance all the other flavors, always adjust to taste.

Green onions and parsley: Add freshness and color right before serving.

Lemon juice: Brightens the dish, enhancing all the flavors.

Tips & Tricks

  • If you like your jambalaya extra spicy, feel free to add more cayenne pepper or a few dashes of hot sauce.
  • For a deeper flavor, you can deglaze the pot with a splash of white wine after sautéing the sausage and before adding the vegetables.
  • Always taste and adjust the seasoning at the end, especially with salt and lemon juice — they can dramatically enhance the final flavor.
  • If you’re avoiding seafood, substitute chicken or extra sausage for the shrimp.

Serving Suggestions

This jambalaya is a meal in itself, but you can serve it with a simple green salad to lighten the meal. A side of crusty bread is perfect for soaking up any leftover sauce. For a Southern touch, pair it with a glass of sweet tea or a cold beer.

Frequently Asked Questions

Can I use brown rice instead of white rice?
Yes, but you'll need to increase the cooking time and possibly the liquid, as brown rice takes longer to cook.
What if I can't find andouille sausage?
Smoked sausage or kielbasa can be a good substitute, though they’ll have a slightly different flavor profile.
Can I make this dish ahead of time?
Absolutely! Jambalaya often tastes even better the next day after the flavors have melded. Just reheat gently on the stove or microwave.

Savory Shrimp and Andouille Jambalaya Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it’s shimmering, toss in the andouille sausage slices. Let them cook until they’re nicely browned and fragrant. This should take about 5 minutes. The sausage not only cooks but also releases its flavorful oils, which form the base of your dish.

Next, add the chopped onion, green bell pepper, celery, and garlic. Stir them around, letting them soak up the sausage flavor while they soften. This usually takes another 5 minutes. You’re looking for the onions to become translucent and the peppers and celery to soften slightly.

Now, stir in the rice, making sure it gets well coated with the oil and vegetable mix. Cook it for a couple of minutes. This step helps the rice absorb the flavors and adds a slight nuttiness.

Pour in the chicken broth, diced tomatoes with their juice, smoked paprika, thyme, cayenne pepper, salt, and black pepper. Stir everything together well and bring the pot to a boil. Once boiling, lower the heat to a simmer, cover the pot, and let it cook for 15 minutes.

After 15 minutes, uncover the pot and arrange the shrimp over the rice. Cover again and cook for another 5-7 minutes, until the shrimp are pink and cooked through. Take the pot off the heat and let it sit for 5 minutes. This resting time allows the rice to finish cooking and the flavors to meld.

Just before serving, stir in the green onions, parsley, and lemon juice. These fresh ingredients brighten the dish and bring it to life.

Why You'll Love This Recipe

  • It’s an easy one-pot meal, meaning less cleanup!
  • Layered with bold flavors from smoky sausage and Cajun spices.
  • Ready in under an hour, making it great for busy nights.
  • Customizable spice level — adjust the heat to your liking.
  • Perfect for impressing guests with minimal effort.

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

Step-by-step 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.

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