Jambalaya with Andouille Sausage and Shrimp is a classic Creole dish that brings the spirit of New Orleans right to your kitchen! This one-pot wonder is quick, easy, and packed full of flavors.
The marriage of spicy Andouille sausage and tender shrimp creates a comforting and satisfying meal. It combines rice, vegetables, and a blend of spices to deliver a dish that warms you from the inside out. Whether you’re entertaining guests or enjoying a cozy night at home, this jambalaya is a fantastic choice. So, if you’re looking for a hearty meal that’s both delicious and uncomplicated, look no further!
Serving and Pairing Suggestions
Serve your jambalaya in a large bowl, garnished with fresh parsley or green onions for a pop of color. Pair it with a fresh Mixed Green Salad for a balanced meal. You can also enjoy it with Cornbread for that classic Southern touch.
If you’re in the mood for something refreshing to drink, consider whipping up a Watermelon Sangria to complement your meal. For those crisp nights, a Homemade Lemonade or Mint Julep would enhance the flavors beautifully.
Tips and Notes
- Use fresh shrimp: Fresh shrimp enhances the dish’s taste. If using frozen shrimp, make sure to thaw them completely before cooking.
- Adjust the spice: Not everyone loves spicy food. Feel free to reduce the cayenne pepper to suit your taste.
- Leftovers?: Jambalaya tastes even better the next day! Store leftovers in the fridge for up to three days.
- Cooking rice: Use long-grain rice for the perfect texture. Avoid overcooking to maintain the right consistency.
- Add veggies: Feel free to add bell peppers, peas, or okra for extra nutrients and color.
This recipe is a crowd-pleaser that brings warmth and comfort. Give it a try, and enjoy a taste of the South in your home!
Jambalaya with Andouille Sausage and Shrimp
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 sharp knife
- 1 wooden spoon or spatula
- 1 can opener
Ingredients
- 1 tablespoon olive oil
- 1 pound andouille sausage sliced
- 1 large onion chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 3 cloves garlic minced
- 1 can diced tomatoes with green chilies
- 2 cups chicken or vegetable broth
- 1 cup long grain white rice
- 1 pound medium shrimp peeled and deveined
- 1 teaspoon Cajun seasoning
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the sliced andouille sausage and cook until lightly browned on both sides. Remove from pot and set aside on a plate.
- In the same pot, add the onion, bell peppers, and garlic. Cook for about 5 minutes until softened.
- Pour in the can of diced tomatoes with green chilies and stir to combine.
- Add the chicken or vegetable broth and bring to a boil.
- Stir in the rice and Cajun seasoning. Return the sausage to the pot and mix well.
- Reduce heat to low, cover, and simmer for 20 minutes.
- After 20 minutes, add the shrimp to the pot and stir. Cover and cook for an additional 10-15 minutes, until the shrimp is fully cooked and the rice is tender.
- Season with salt and pepper, to taste.
- Garnish with fresh chopped parsley before serving.
- Serve hot and enjoy!