Savory Shrimp & Andouille Sausage Jambalaya
Indulge in a delightful journey to the heart of Louisiana with this Savory Shrimp & Andouille Sausage Jambalaya. Passed down from my dear friend Sharon, this dish combines succulent shrimp and smoky andouille sausage with a medley of colorful vegetables and aromatic spices. Perfect for gatherings or a comforting weeknight dinner, this jambalaya is a celebration of flavor and heritage. If the richness of andouille is too intense for your palate, feel free to swap in tender cubed ham for a milder alternative. Bursting with delightful textures and tastes, this recipe promises to become a staple in your home cooking repertoire.
8
Servings
284
Calories
16
Ingredients
Ingredients
chopped onion
3/4 cup (chopped)
chopped celery
1/2 cup (chopped)
chopped green bell pepper
1/2 cup (chopped)
garlic cloves
2 (minced)
butter or margarine
2 tablespoons (melted)
andouille sausages
8 ounces (sliced)
diced tomatoes
2 (14 1/2 ounce) cans (undrained)
beef broth
1 (10 1/2 ounce) can (ready to use)
long-grain rice
1 cup (uncooked)
water
1 cup (ready to use)
sugar
1 teaspoon (ready to use)
dried thyme
1 teaspoon (ready to use)
chili powder
1/2 teaspoon (ready to use)
black pepper
1/2 teaspoon (ready to use)
fresh jumbo shrimp
1 1/2 lbs (peeled and deveined)
fresh parsley
1 tablespoon (chopped)
Instructions
1
In a large Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, green bell pepper, and minced garlic. Sauté until the vegetables are tender and fragrant, about 5 minutes.
2
Stir in the sliced andouille sausage and cook for another 3-4 minutes, allowing the sausage to brown slightly and release its flavor.
3
Pour in the diced tomatoes (with their juice), beef broth, uncooked rice, water, sugar, dried thyme, chili powder, and black pepper. Stir well to combine all ingredients.
4
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 25 minutes, or until the rice is tender and has absorbed most of the liquid.
5
Once the rice is cooked, gently fold in the peeled and deveined shrimp and chopped parsley. Increase the heat slightly and simmer uncovered for an additional 7 to 10 minutes, or until the shrimp are pink and cooked through.
6
Remove from heat, give a final stir, and let it sit for a few minutes before serving. Enjoy your flavorful Jambalaya!
Nutrition Information
31g
Carbs
17g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Shrimp & Andouille Sausage Jambalaya?
It is a flavorful Louisiana-inspired dish featuring succulent shrimp, smoky andouille sausage, rice, and aromatic vegetables.
Who inspired this specific jambalaya recipe?
This recipe was passed down from a dear friend named Sharon.
What are the main proteins used in this dish?
The dish uses fresh jumbo shrimp and sliced andouille sausage.
What can I use as a substitute for andouille sausage?
If andouille is too intense, you can swap it for tender cubed ham for a milder flavor profile.
Which vegetables are included in the base of the recipe?
The recipe includes chopped onion, celery, and green bell pepper, often referred to as the holy trinity of Cajun cooking.
How long should I sauté the vegetables?
Sauté the onion, celery, bell pepper, and garlic for about 5 minutes until tender and fragrant.
When do I add the andouille sausage to the pot?
Add the sliced sausage after the vegetables are tender and cook for another 3-4 minutes to brown slightly.
What liquids are used to cook the rice?
The rice is cooked in a combination of juice from diced tomatoes, beef broth, and water.
What spices give this jambalaya its flavor?
The dish is seasoned with garlic, dried thyme, chili powder, and black pepper.
How long does the rice need to simmer?
The rice should simmer, covered, for about 25 minutes until tender.
At what point do I add the shrimp?
Gently fold in the shrimp after the rice is cooked and has absorbed most of the liquid.
How long does it take for the shrimp to cook?
The shrimp take approximately 7 to 10 minutes to turn pink and cook through while simmering uncovered.
Is this jambalaya considered spicy?
Yes, it has a spicy kick from the andouille sausage and chili powder.
What type of rice is best for this recipe?
The recipe calls for one cup of uncooked long-grain rice.
How many servings does this recipe yield?
This recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains approximately 284 calories.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of either butter or margarine.
How many tomatoes are required?
You will need two 14.5-ounce cans of diced tomatoes.
Should I drain the diced tomatoes before adding them?
No, the tomatoes should be added undrained to provide necessary liquid for the rice.
How much protein is in a single serving?
There are 17g of protein per serving.
What preparation is needed for the shrimp?
The jumbo shrimp should be peeled and deveined before being added to the pot.
How much shrimp is used in the recipe?
The recipe requires 1.5 lbs of fresh jumbo shrimp.
Is this a one-pot meal?
Yes, it is a one-dish meal that is prepared entirely in a large Dutch oven.
What kind of broth is recommended?
A 10.5-ounce can of ready-to-use beef broth is used for savory depth.
What fresh herb is added at the end?
One tablespoon of fresh chopped parsley is folded in with the shrimp.
How many carbohydrates are in a serving?
There are 31g of carbohydrates per serving.
Why is sugar included in the recipe?
A small amount of sugar (1 teaspoon) is added to balance the acidity of the tomatoes and the heat of the spices.
What should I do before serving the dish?
After the final simmer, remove from heat and let it sit for a few minutes to allow flavors to meld.
What equipment is best for cooking this jambalaya?
A large Dutch oven is ideal for maintaining even heat and holding all the ingredients.
What cuisine category does this fall under?
This is a classic Louisiana-style seafood and meat jambalaya.