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1_Spicy Shrimp Jambalaya with Andouille Sausage
A Bold, Flavor-Packed Taste of New Orleans
Craving a hearty, spicy meal that transports you straight to the soul of Louisiana? This Spicy Shrimp Jambalaya with Andouille Sausage is your ticket to the vibrant streets of New Orleans—no plane ticket required. Bursting with plump shrimp, smoky sausage, and rich Cajun-Creole spices, this dish offers an irresistible blend of bold flavors and comforting textures. It’s inspired by classic jambalaya recipes but streamlined to be easy enough for a weeknight dinner.
Quick Facts
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Course: Main Course
- Cuisine: American (Louisiana )
- Servings: 6
Essential Equipment
- Large Dutch oven or heavy-bottomed pot (for even heat distribution)
- Wooden spoon (perfect for lifting flavorful bits from the bottom)
- Sharp chef’s knife and cutting board
- Measuring cups and spoons
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 12 oz Andouille sausage, sliced into rounds
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1½ cups long-grain white rice
- 1 (14.5 oz) can diced tomatoes
- 3 cups chicken broth
- 2 tsp Cajun seasoning
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp dried thyme
- 2 bay leaves
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions:
1. Brown the Sausage
Heat olive oil in a large Dutch oven over medium heat. Add the sliced Andouille sausage and cook until browned on both sides (about 5 minutes). Remove and set aside.
2. Sauté the Vegetables
In the same pot, add the onion, bell peppers, and celery. Cook until softened (5–7 minutes), then add the garlic and sauté for another minute until fragrant.
3. Add the Spices
Stir in the Cajun seasoning, smoked paprika, cayenne pepper, thyme, salt, and pepper. Let the spices bloom for 30 seconds to release their aromas.
4. Mix in Rice and Tomatoes
Add the rice and diced tomatoes, stirring well to coat the grains with the flavorful oil and spices.
5. Simmer the Jambalaya
Pour in the chicken broth and drop in the bay leaves. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes, stirring occasionally to prevent sticking.
6. Add Shrimp and Sausage
After 20 minutes, stir in the cooked sausage and raw shrimp. Cover and cook for another 7–10 minutes, or until the shrimp are pink and cooked through.
7. Finish and Serve
Remove the bay leaves. Taste and adjust seasoning if needed. Garnish with chopped parsley and serve hot with lemon wedges on the side.
Perfect Pairings
This spicy jambalaya pairs beautifully with cornbread, flaky biscuits, or a crisp green salad to balance the heat. For a full New Orleans experience, enjoy it with a cold Abita beer or a Hurricane cocktail. Want to go all out? Start with a small bowl of authentic Louisiana seafood gumbo before diving into this comforting main.
FAQs
1. What kind of shrimp should I use?
Large, raw, peeled, and deveined shrimp work best—they hold up well and soak in the flavor.
2. Can I use chicken instead?
Yes! Boneless, skinless chicken thighs are an excellent substitute and remain juicy throughout the cooking process.
3. What’s the best sausage for jambalaya?
Authentic jambalaya typically uses Andouille sausage, known for its smoky, spicy profile. If it’s unavailable, a good-quality smoked sausage will still deliver great flavor.
4. How is this different from gumbo?
Gumbo is more of a stew, often thickened with a roux and served over rice. Jambalaya cooks the rice in the pot, allowing it to absorb all the spices and flavors.
5. Can I make this a seafood jambalaya?
Absolutely! Add crab meat, crawfish tails, or chunks of firm fish like catfish for a true seafood twist.
6. Want it less spicy?
Reduce the cayenne and use a mild Cajun seasoning blend to keep the flavors bold but not overpowering.
7. Is this a traditional New Orleans jambalaya?
Yes, it follows the Creole jambalaya style with the inclusion of tomatoes. Traditional Cajun jambalaya omits tomatoes and has a more rustic color and flavor.
8. Tips for the best jambalaya:
- Use a heavy-bottomed pot for even cooking.
- Take your time with the veggies—building flavor is key.
- Don’t lift the lid too often while the rice cooks to retain moisture.
9. Is this recipe beginner-friendly?
Definitely! With straightforward steps and familiar ingredients, this dish is perfect for first-time jambalaya makers who want big flavor with minimal fuss.
This Spicy Shrimp and Sausage Jambalaya is a celebration of Louisiana cooking, bringing a bit of Bourbon Street right into your kitchen. Whether you’re planning a Mardi Gras feast or just want to spice up your dinner routine, this dish is a guaranteed crowd-pleaser.
2_Authentic New Orleans Gumbo Recipe
“Click the next button to go to the Authentic New Orleans Gumbo Recipe“
“Click the next button to go to the Authentic New Orleans Gumbo Recipe“
