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Shrimp and Sausage Jambalaya Plated

Shrimp and Sausage Jambalaya

5 from 1 vote
A one pot Cajun favorite!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Drinks, Main Course
Cuisine: Cajun, Creole
Calories: 300
Ingredients Equipment Method

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)

Equipment

  • Stock Pot

Method
 

  1. 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.
  2. Add the chicken broth, tomato sauce, herbs, spices, and bay leaves. Simmer for 12 minutes.
  3. Add in the rice, cover and continue simmering for approximately 15 minutes.
  4. Stir in the shrimp. Cover and simmer for another 5 - 7 minutes.
  5. Turn off heat and let stand covered for another 10 minutes. Remove bay leaves, plate and serve. Optional: Top with chopped parsley for garnish.