Happy Mardi Gras everyone! To celebrate we have a recipe for a typical Cajun style comfort dish. We made a super easy and super filling one pot Shrimp & Andouille Jambalaya Head!
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Shrimp and Andouille Jambalaya
Servings: 10
INGREDIENTS
- 3 tablespoons vegetable oil, divided
- 12 ounces (about 4) Andouille sausage, diced (large dice)
- 1 medium yellow onion, diced
- 1 red bell pepper, seeded and diced
- 2 ribs of celery, diced
- 4 garlic cloves, minced
- 2 ears of corn, kernels and milk scraped off and reserved
- 2 cups long grain rice
- 1 tablespoon oregano, minced
- 1 tablespoon thyme, minced
- 2 ½ teaspoons smoked paprika
- 2 teaspoons chile powder
- 2 teaspoons cumin
- 1 (15 oz) can, crushed tomatoes
- 3 ½ cups chicken stock
- 1 pound shrimp, cleaned peeled and deveined
garnish
- fresh thyme or parsley, minced
INSTRUCTIONS
- Pour 1 tablespoon of oil into a large skillet and place over medium-high heat.
- Brow sausage, about 3 minutes. Remove sausage from skillet and set aside.
- Remove all but 2 teaspoons of grease from the pan and add the remaining oil.
- Add onions, bell pepper and celery and sauté for 4 to 5 minutes or until onions barely begin to look translucent. Season with salt and pepper.
- Stir in garlic, corn and corn milk and continue to sauté for 2 minutes.
- Add rice, herbs and spices and sauté for 4 to 5 minutes. Add sausage back into the skillet. Season with salt and pepper.
- Stir in crushed tomatoes and stock until well incorporated. Bring mixture to a boil, than reduce the heat to simmer and cover. Cook for about 15 to 20 minutes or until cooked about 2/3 of the way, then add shrimp by gently pressing shrimp slightly into the mixture.
- Cover again and continue to simmer for 7 to 10 minutes or until rice as cooked through and the liquid has evaporated.
- Gently fluff jambalaya, top with thyme or parsley and serve.
Calories: 407kcal Carbohydrates: 42g Protein: 23g Fat: 16g Saturated Fat: 7g Cholesterol: 145mg Sodium: 847mg Potassium: 523mg Fiber: 3g Sugar: 5g Vitamin A: 923IU Vitamin C: 25mg Calcium: 119mg Iron: 3mg
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What do I do with the corn milk?
and when is the sausage added back in. Thanks!
It’s added back in right before you add the tomatoes + stock! Recipe has been updated!
It gets added when the corn is added!
The link to the recipe doesn’t work :(
Sorry about that! Thanks so much for letting us know. All fixed now! :)
What? No brown roux? And add corn and tomatoes? You make my heart break. Jambalaya is a pretty straightforward dish with some key components that are better left intact. Making it soupy with added rice? I gotcha. That’s good news. Great pictures too. But you have to have a dark roux.
I totally disagree. I NEVER make my jambalaya with a dark roux….NEVER…you can, but I don’t. I leave that for my Gumbo. (…soupy?…jambalaya is a rice dish stemming from the word “jamon”, meaning ham). Tomatoes, of some form are often found in Creole versions of Jambalaya (maybe you’re confused with Cajun Style), corn not so much, but I love corn. This is my personal version of Jambalaya, and it’s freakin’ delicious.
This looks sooo good. Beer included. :)
The jambalaya looks amazingly delicious with great photos too!
This looks wonderful!
Wow! That looks absolutely wonderful! Thank you for the link! I can’t wait to try!
Oh yum! The spices sound amazing! Just in time for Mardi Gras!
ugh i LOVE jambalaya, so flavourful and comforting :)
looks delicious! might actually try this. thanks for the link!
love, x
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This looks so delicious and as we have such wonderful local seafood and cured meats, it’s going to definitely be something ill have to try!
Just my kind of food! Thanks for sharing :)
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Oh man. I love andouille. This sound so tasty!
Now this is what I call perfect comfort food. There’s just something about the mix of spices, shrimps, sausage and lots of rice that really fills up the belly and heart:)
YES. Cajun food is music to my ears right about now, mixed metaphors notwithstanding. :) Spicy shrimp and sausage sounds like the perfect lunch!