Jambalayawith shrimp / sausage / rice
- Shrimp, peeled and deveined - 1 lb
- Onions, medium - 1, chopped
- Bell peppers, green - 1, diced
- Celery - 3 stalks, diced
- Garlic - 4 cloves, chopped
- Sausage, andouille (pre-cooked or smoked) - 8 oz, sliced (this can be spicy, so sub any mild pre-cooked sausage if you prefer)
- Cajun seasoning - 3 tsp
- Thyme, dried - 1 tsp
- Oregano, dried - 1 tsp
- Oil, cooking - 1 Tbsp
- Rice, uncooked white - 1 cup (preferably long grain)
- Tomato paste - 2 Tbsp
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Stock, any type - 2 cups
- Bay leaves - 2
- Green onions - 2 stalks, white and green parts chopped and combined
- Hot sauce (opt) - for serving
- Yogurt, plain or Greek - for serving
- Shrimp - Defrost shrimp.
- Onions / Bell peppers / Celery / Garlic / Sausage - Prep as directed. Combine onions, bell peppers, and celery. Store garlic and sausage in separate containers. (Can be done up to 5 days ahead)
- Make spice mix - Combine Cajun seasoning, thyme, and oregano. (Can be done up to 5 days ahead)
- Heat a Dutch oven with oil over medium-high heat. Add sausage and saute until sausage is browned on the outside, ~5 minutes. Drain off excess oil.
- Add onions, bell peppers, and celery and saute until tender, ~5 minutes. Add rice with garlic, tomato paste, and spice mix and saute for 1 minute to coat rice in spices.
- Add tomatoes (including liquid), stock, and bay leaves. Bring to a simmer.
- Cover pan and simmer until rice is tender, ~20 minutes.
- While jambalaya simmers, chop green onions (both white and green parts).
- Stir shrimp into jambalaya and put the lid back on. Simmer for 5 minutes more, until shrimp is pink and cooked through. Season with some salt, pepper, and some hot sauce (if you’d like). Remove and discard bay leaves.
- Top jambalaya with green onions and serve with a spoonful of yogurt. Enjoy!
This meal has 42 reviews
Used Vegan Italian Sausage and it was great. Would advise to make sure the Vegan Sausage is cut small, about the same size as veggies.
This was good but way too spicy for my kids (3 yrs and 18 mos). I would probably only use 1 tsp of Cajun seasoning if making it again.
Vegetarian found it too spicy, probably due to soyrizo. Paleo loved it but would have preferred riced cauliflower to florets.
Pretty good. Would make again. Very tomato-ey.
Delicious- had to make a lot of substitutions due to unexpectedly being out of ingredients but it still turned out well. Would make again
Pretty good. Ended up using shrimp only this time, but I’m sure it would be even better with sausage too. I punted on my own Cajun seasoning with salt, pepper, garlic powder, paprika and red pepper flakes. I loved that it was a one pot meal!