Spicy Shrimp and Sausage Jambalaya Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 6

Ingredients:

• 1 pound (450g) large shrimp, peeled and deveined
• 1/2 pound (225g) andouille sausage, sliced into rounds
• 1 onion, finely chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14 oz/400g) diced tomatoes
• 1 1/2 cups (300g) long-grain white rice
• 3 cups (720ml) chicken broth
• 2 teaspoons Creole seasoning (store-bought or homemade)
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (adjust to taste for spice)
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Fresh parsley, chopped, for garnish (optional)

Instructions:

1. Season the Shrimp: In a bowl, season the peeled and deveined shrimp with 1 teaspoon of Creole seasoning and set aside.
2. Sear the Sausage: Heat the vegetable oil in a large skillet or a wide, deep pan over medium-high heat. Add the sliced andouille sausage and cook until it’s browned on both sides, about 3–4 minutes per side. Remove the sausage from the pan and set it aside.
3. Sauté the Vegetables: In the same skillet, add the chopped onion, diced bell peppers, and celery. Sauté for about 3–4 minutes until they begin to soften. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
4. Toast the Rice: Stir in the rice, smoked paprika, dried thyme, dried oregano, and the remaining Creole seasoning. Cook for about 2–3 minutes, stirring frequently, until the rice is lightly toasted.
5. Add Tomatoes and Broth: Pour in the diced tomatoes (with their juice) and chicken broth. Stir well to combine. Bring the mixture to a simmer.
6. Simmer: Reduce the heat to low, cover the skillet, and let it simmer for about 15–18 minutes, or until the rice is almost tender and most of the liquid is absorbed. Stir occasionally.
7. Return Sausage and Add Shrimp: Return the cooked andouille sausage to the skillet. Gently fold in the seasoned shrimp. Continue to simmer, covered, for an additional 6–8 minutes, or until the shrimp turn pink and opaque and the rice is fully cooked.
8. Season and Serve: Taste the jambalaya and adjust the seasoning with salt, pepper, and cayenne pepper to reach your desired level of spiciness.
9. Garnish and Serve: If desired, garnish with fresh chopped parsley for a burst of freshness and color.
10. Enjoy! Serve your Spicy Shrimp and Sausage Jambalaya hot, and savor the rich, spicy flavors that transport you to the vibrant streets of New Orleans.