Have you ever eaten something so good that it made you stand up and start singing hymns while simultaneously praising whatever deity it is you worship? Ahem, us neither. The truth is this Shrimp and Sausage Jambalaya is a religious experience and we’re here to baptize you in the faith. All kidding aside we hope that didn’t offend anyone. We were just at a loss for words in trying to describe how we felt about this dish!
This blog may or may not have a familial connection to the state of Louisiana and that means we take our jambalaya seriously. But, before you jambalaya purists come “@-ing” us on social media or in the comments section below, we are fully aware there are only 2 – rather than the traditional 3 – proteins in this version. Take a chill pill because this jambalaya is fire. Forgive us if we get a lil’ Southern in our recipe description!
For those of y’all that ain’t accustomed here is some history and description of the dish. Since this isn’t an academic paper we think Wikipedia will suffice! Without further adieu laissez les bons temps rouler!
Preparation: Shrimp and Sausage Jambalaya
First, prep the ingredients according to the recipe below. Mise en place is standard here at Flavor Bible as it is the recipe for success. Ok, we will slow down on the French expressions here and get down to business.
In a stock pot or Dutch oven, heat the oil over medium heat. Add the celery, onion, bell peppers, jalapeno, and garlic. Cook for 3 – 4 minutes, stirring occasionally.
Stir in the Andouille sausage and cook for an additional 3 – 4 minutes, again stirring occasionally until the vegetables have softened.
Add the chicken broth, tomato sauce, herbs, spices, and bay leaves. Simmer for 12 minutes.
Add in the rice, cover and continue simmering for approximately 15 minutes. Stir in the shrimp. Cover and simmer for another 5 – 7 minutes.
Turn off the heat and let stand covered for another 10 minutes. Remove the bay leaves, plate and serve. Optional: Top with chopped parsley for garnish.
See, that wasn’t so difficult… but make it sound like it was to your friends or family receiving this bowl of goodness. Mumble a few Cajun phrases and end with a holler of fais do-do as you break into a victorious dance celebrating your latest creation.
As always, we would love for you to comment and rate the recipe below. We always encourage you to make it your own – seriously, no offense taken if you take the liberty of changing ingredients up. We love to see your creations as inspired by Flavor Bible. If you feel so inclined, share this recipe on social media with #flavorbible. Lastly, please follow us on our social pages (links at the bottom of the page) as we take you on culinary journeys around the world!
Equipment: Shrimp and Sausage Jambalaya
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Would you expect anything less than a stock pot for a good ol’ batch of Jambalaya? If you don’t have a good quality stock pot with decent capacity you should look into that. We think it’s essential to any kitchen. If you’re in the market, check this one out (affiliate link):
Shrimp and Sausage Jambalaya
Equipment
- Stock Pot
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1 stalk Celery, small chop or dice
- 1 Sweet Onion, diced
- 1 Green Bell Pepper, small chop or dice
- ½ Red Bell Pepper, small chop or dice
- 1 Jalapeno Pepper, diced
- 2 cloves Garlic, minced
- ¾ lb Andouille Sausage, sliced Up to 1 lb.
- 2½ cups Chicken Broth
- 1 small can Tomato Sauce, approx. 8 oz.
- 2 Tomatoes, diced or 1 can of diced tomatoes
- 2 Bay Leaves
- 2 tsp Slap Ya Mama Cajun Seasoning or similar Cajun seasoning
- ¼ tsp Dried Oregano
- ¼ tsp Dried Thyme
- 1 pinch Ground Allspice
- 1 cup Long Grain White Rice
- 1 lb Shrimp, peeled and deveined We used a mixture of 61 – 70 shrimp and 26 – 30 shrimp (to top)
Instructions
- In a stock pot or Dutch oven, heat the oil over medium heat. Add the celery, onion, bell peppers, jalapeno, and garlic. Cook for 3 – 4 minutes, stirring occasionally. Stir in the Andouille sausage and cook for an additional 3 – 4 minutes, again stirring occasionally until the vegetables have softened.
- Add the chicken broth, tomato sauce, herbs, spices, and bay leaves. Simmer for 12 minutes.
- Add in the rice, cover and continue simmering for approximately 15 minutes.
- Stir in the shrimp. Cover and simmer for another 5 – 7 minutes.
- Turn off heat and let stand covered for another 10 minutes. Remove bay leaves, plate and serve. Optional: Top with chopped parsley for garnish.
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