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    Home > Blog > Pork > Shrimp & Andouille Jambalaya

    Shrimp & Andouille Jambalaya

    by Teri Lyn Fisher · Published: Feb 12, 2013 · Modified: Aug 9, 2020

    Jump to Recipe
    A recipe for Shrimp and Andouille Jambalaya.
    Shrimp and Andouille Jambalaya ingredients. Andouille sausage and shrimp.

    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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    A recipe for shrimp and Andouille Jambalaya

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    A close up of shrimp and andouille jambalaya with a fork.

    Shrimp and Andouille Jambalaya

    5 from 3 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 30 minutes mins
    Cook Time: 1 hour hr
    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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    February 12, 2013 / 24 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Simple Vanilla Bean Panna Cotta
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    Reader Interactions

    February 12, 2013 / 24 Comments

    Comments

      5 from 3 votes (3 ratings without comment)

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    1. Kelly

      December 19, 2023 at 9:46 am

      Hello. What if I don’t have access to ears of corns? What should I substitute for the corn milk?

      Thanks!

      Reply
      • Jenny Park

        December 19, 2023 at 10:39 am

        No problem! You can just omit it!

        Reply
    2. Sandy

      February 25, 2022 at 3:13 pm

      Okay to substitute brown rice.

      Reply
      • Jenny Park

        February 28, 2022 at 9:36 am

        Yes! I just recommend adding about 1/2 to 2/3 cup more water than listed if using brown rice.

        Reply
    3. Gail

      July 24, 2018 at 4:26 pm

      What do I do with the corn milk?

      Reply
      • Gail

        July 24, 2018 at 5:12 pm

        and when is the sausage added back in. Thanks!

        Reply
        • Jenny Park

          July 30, 2018 at 1:56 pm

          It’s added back in right before you add the tomatoes + stock! Recipe has been updated!

          Reply
      • Jenny Park

        July 30, 2018 at 1:55 pm

        It gets added when the corn is added!

        Reply
    4. Haru

      August 05, 2017 at 9:36 pm

      The link to the recipe doesn’t work :(

      Reply
      • Teri Lyn Fisher

        August 06, 2017 at 11:19 am

        Sorry about that! Thanks so much for letting us know. All fixed now! :)

        Reply
    5. Hawkhat

      February 17, 2013 at 5:17 pm

      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.

      Reply
      • Jenny Park

        February 18, 2013 at 6:55 am

        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.

        Reply
    6. Beth

      February 15, 2013 at 4:08 pm

      This looks sooo good. Beer included. :)

      Reply
    7. Nik@ABrownTable

      February 13, 2013 at 8:17 am

      The jambalaya looks amazingly delicious with great photos too!

      Reply
    8. Tahny

      February 13, 2013 at 3:39 am

      This looks wonderful!

      Reply
    9. SouthernExpressions

      February 12, 2013 at 8:05 pm

      Wow! That looks absolutely wonderful! Thank you for the link! I can’t wait to try!

      Reply
    10. Yelle

      February 12, 2013 at 6:33 pm

      Oh yum! The spices sound amazing! Just in time for Mardi Gras!

      Reply
    11. Angela @ the fairy bread chronicles

      February 12, 2013 at 4:49 pm

      ugh i LOVE jambalaya, so flavourful and comforting :)

      Reply
    12. xfallenmoon

      February 12, 2013 at 4:28 pm

      looks delicious! might actually try this. thanks for the link!

      love, x
      blog | twitter

      Reply
    13. The Life of Clare

      February 12, 2013 at 1:35 pm

      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!

      Reply
    14. Laura

      February 12, 2013 at 1:31 pm

      Just my kind of food! Thanks for sharing :)

      fitfabfeasts.blogspot.com

      Reply
    15. Megan

      February 12, 2013 at 1:18 pm

      Oh man. I love andouille. This sound so tasty!

      Reply
    16. Denise | TLT

      February 12, 2013 at 12:51 pm

      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:)

      Reply
    17. Eileen

      February 12, 2013 at 12:09 pm

      YES. Cajun food is music to my ears right about now, mixed metaphors notwithstanding. :) Spicy shrimp and sausage sounds like the perfect lunch!

      Reply

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