Classic Louisiana Shrimp and Sausage Jambalaya
Experience the vibrant flavors of Louisiana with this Classic Shrimp and Sausage Jambalaya. This hearty one-dish meal combines smoky sausage, tender chicken, juicy shrimp, and an array of colorful vegetables, all simmered together with aromatic spices and flavorful rice. It's perfect for gatherings or a comforting dinner at home. Easy to make and even better to share, this jambalaya will transport you straight to the bayou!
N/A
Servings
350
Calories
18
Ingredients
Ingredients
smoked sausage
1/2 lb (halved and sliced)
fully cooked ham
2 cups (cubed)
vegetable oil
1/4 cup
celery ribs
2 (chopped)
large onion
1 (chopped)
medium green pepper
1 (chopped)
green onions
5 (thinly sliced)
garlic cloves
4 (minced)
diced tomatoes
1 (14.5 oz) can (undrained)
dried thyme
1 teaspoon
salt
1 teaspoon
black pepper
1/2 teaspoon
cayenne pepper
1/4 teaspoon
chicken broth
2 (14.5 oz) cans
long-grain rice
1 cup (uncooked)
water
1/3 cup
Worcestershire sauce
4 1/2 teaspoons
cooked shrimp
2 lbs (peeled and deveined)
Instructions
1
In a large Dutch oven, heat the vegetable oil over medium heat. Add the sliced smoked sausage and cubed ham, cooking until they are lightly browned. Remove the meats from the pot and set them aside, keeping them warm.
2
In the same pot, with the drippings left from the sausage and ham, add the chopped celery, onion, green pepper, green onions, and minced garlic. Sauté for about 5-7 minutes or until the vegetables are tender and fragrant.
3
Stir in the undrained diced tomatoes, dried thyme, salt, black pepper, and cayenne pepper. Allow the mixture to cook for another 5 minutes, stirring occasionally.
4
Add the chicken broth, uncooked long-grain rice, water, and Worcestershire sauce to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
5
Once the rice is cooked, stir in the browned sausage and ham, along with the peeled and deveined shrimp. Stir gently until the shrimp are heated through and the dish is well combined.
6
Serve the jambalaya immediately, garnished with extra green onions if desired, and enjoy the authentic taste of Louisiana!
Nutrition Information
15g
Fat
29g
Carbs
22g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients in this Classic Louisiana Jambalaya?
The main ingredients include smoked sausage, fully cooked ham, shrimp, long-grain rice, chicken broth, diced tomatoes, and a variety of vegetables like celery, onions, and green peppers.
How many calories are in a serving of this jambalaya?
Each serving contains approximately 350 calories.
Is this jambalaya recipe spicy?
The recipe has a mild to moderate heat level thanks to 1/4 teaspoon of cayenne pepper and smoked sausage, though it can be adjusted to your preference.
What type of rice is best for this recipe?
The recipe calls for 1 cup of uncooked long-grain rice, which is ideal for achieving the traditional texture of jambalaya.
When do I add the shrimp to the jambalaya?
The shrimp should be stirred in at the very end, once the rice is tender and has absorbed the liquid, just until they are heated through.
What kind of sausage should I use?
The recipe recommends 1/2 lb of smoked sausage, halved and sliced.
Do I need to drain the diced tomatoes?
No, you should use one 14.5 oz can of undrained diced tomatoes to add extra flavor and moisture to the dish.
What vegetables are included in the 'holy trinity' for this dish?
This recipe uses the traditional Louisiana mix of chopped celery ribs, onion, and green pepper.
How much protein is in a serving of this jambalaya?
There are approximately 22 grams of protein per serving.
Can I make this in a regular pot?
A large Dutch oven is recommended for even heating and space, but any large, heavy-bottomed pot with a lid will work.
What is the fat content of this meal?
Each serving contains about 15 grams of fat.
How much Worcestershire sauce is needed?
The recipe requires 4 1/2 teaspoons of Worcestershire sauce.
Is there ham in this recipe?
Yes, it includes 2 cups of fully cooked ham, cubed.
How long does the rice take to cook?
The rice should simmer, covered, for about 20 minutes until it is tender.
What seasonings provide the authentic Louisiana flavor?
The flavor comes from a blend of dried thyme, garlic, salt, black pepper, and cayenne pepper.
How many garlic cloves are used?
The recipe calls for 4 minced garlic cloves.
What type of oil should I use for sautéing?
Use 1/4 cup of vegetable oil to brown the meats and sauté the vegetables.
How many green onions do I need?
You will need 5 green onions, thinly sliced, plus extra for garnishing.
How much liquid is added to the rice?
The recipe uses two 14.5 oz cans of chicken broth and 1/3 cup of water.
Is this a one-dish meal?
Yes, this jambalaya is a hearty one-dish meal that combines meats, vegetables, and rice in a single pot.
How much shrimp is required?
The recipe calls for 2 lbs of cooked shrimp, peeled and deveined.
What are the total carbohydrates in a serving?
There are approximately 29 grams of carbohydrates per serving.
Can I use different types of peppers?
While the recipe uses a medium green pepper, you can substitute other bell peppers, though it may slightly alter the traditional flavor.
How long do I sauté the vegetables?
Sauté the celery, onion, peppers, and garlic for about 5-7 minutes until they are tender.
Should the sausage and ham be cooked before adding to the rice?
Yes, the sausage and ham should be browned in vegetable oil and then set aside before sautéing the vegetables.
What is the preparation for the celery?
You should use 2 celery ribs, chopped.
How much salt is in the recipe?
The recipe calls for 1 teaspoon of salt.
What is the preparation for the onion?
The recipe requires one large onion, chopped.
Can I add more cayenne pepper?
Yes, if you prefer a spicier dish, you can increase the amount of cayenne pepper beyond the 1/4 teaspoon recommended.
How should I serve this dish?
Serve the jambalaya immediately while hot, garnished with extra sliced green onions for a fresh pop of flavor.