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Jambalaya
with shrimp / sausage / rice

Active: 40 minTotal: 40 min
20190304 jambalaya nm 3.jpg?ixlib=rails 2.1

Jambalaya is a one-pan dish made of vegetables, sausage, shrimp, and rice with Cajun seasoning. Layers of flavor build as the dish cooks, but onions, bell peppers, and celery (often called the "holy trinity") get things started. This meal was first featured in 2018.

Tags

Ingredients

Servings:
4
Metric
Jambalaya:
  • 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Shrimp - Defrost shrimp.
  2. 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)
  3. Make spice mix - Combine Cajun seasoning, thyme, and oregano. (Can be done up to 5 days ahead)

Make

  1. 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.
  2. 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.
  3. Add tomatoes (including liquid), stock, and bay leaves. Bring to a simmer.
  4. Cover pan and simmer until rice is tender, ~20 minutes.
  5. While jambalaya simmers, chop green onions (both white and green parts).
  6. 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.
  7. Top jambalaya with green onions and serve with a spoonful of yogurt. Enjoy!
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Reviews

This meal has 48 reviews

Would make this again. Lots of leftovers and it fits in the Dutch oven with 8 servings

By: Grace
Posted: Jul 23, 2019
Diet: Vegetarian

Very good. And simple enough for even me to cook!

By: Charlie
Posted: May 02, 2019
Diet: Original

Made it with mild italian sausage as my kids are not huge spicy food lovers. Otherwise made as written - it was loved by all!

By: Rose
Posted: Apr 29, 2019
Diet: Original

Made it just as the recipe is written and it was delicious! Flavorful and a good balance of ingredients. Such an easy one pot meal. Will definitely be making again!

By: Bernadette
Posted: Apr 21, 2019
Diet: Original

Delicious!

By: Christie
Posted: Mar 31, 2019
Diet: Original

This was really excellent. We had some leftover chicken mango and jalapeño sausages in the freezer that we swapped in for the andouille. I used brown rice and even pre-soaked (about 7-8 hours) it still needed 36 minutes to cook, but definitely worth the wait. Made this dish a little healthier and heartier.

By: Lyndsey
Posted: Mar 25, 2019
Diet: Original