Jambalaya

This jambalaya recipe brings together shrimp, andouille sausage, rice, tomatoes, and vegetables in one hearty dish. Associated with Louisiana cooking, jambalaya reflects a mix of culinary influences and shares some similarities with rice dishes such as paella. It is a filling meal for six, and the spice level can be adjusted to suit your table.

Ingredients for this Jambalaya Recipe

Gather and prepare the ingredients before you start cooking. Chopping the vegetables in advance makes it easier to add everything at the right point.

• 8 ounces shrimp
• 12 ounces andouille sausage
• 1 green bell pepper
• 1 orange bell pepper
• 4 celery stalks
• 1 jalapeno
• ½ white onion
• 4 cloves garlic
• 14 ounces crushed tomatoes
• 3 ½ cups chicken stock
• 2 teaspoons Worcestershire sauce
• 1 ½ cups long-grain rice
• 2 tablespoons Cajun seasoning
• ¼ teaspoon red pepper flakes
• 2 bay leaves
• Salt and black pepper, to taste

Fresh parsley, thyme, or sliced green onions can be used as a garnish. For a milder dish, remove the jalapeno seeds and reduce or omit the red pepper flakes.

How to Make Jambalaya

1. Prepare the shrimp and sausage. Thaw the shrimp, remove the tails, and devein them if needed. Slice the andouille sausage into small rounds.
2. Brown the proteins. In a large Dutch oven or heavy pot, cook the sausage and shrimp over medium heat for a couple of minutes. Transfer them out of the pot. This brief cooking step starts building flavor; the shrimp will be added back later.
3. Chop the vegetables. Finely chop the bell peppers, celery, jalapeno, and onion, removing the jalapeno seeds and inner veins if you prefer less heat. Mince the garlic.
4. Cook the vegetables. Add the bell peppers, celery, jalapeno, and onion to the pot. Cook over medium-high heat for 2–3 minutes. The sausage may leave enough fat behind, but add a little oil if the vegetables begin to stick.
5. Add garlic and seasonings. Stir in the garlic and cook for 1 minute. Add the crushed tomatoes, Cajun seasoning, and red pepper flakes.
6. Simmer with rice. Reduce the heat to medium. Stir in the chicken stock, Worcestershire sauce, rice, and bay leaves. Bring the mixture to a simmer, then cook for about 30 minutes. Stir every few minutes, scraping the bottom of the pot to help prevent sticking or scorching.
7. Finish the dish. When the liquid has been absorbed and the rice is tender, remove the bay leaves. Return the shrimp and sausage to the pot and cook until heated through. Taste and adjust with salt, black pepper, or hot sauce. Add fresh herbs if desired.

Keep the pot at a gentle simmer rather than a rapid boil, and check the rice near the end of cooking. If it is not yet tender and the pot looks dry, monitor it closely to avoid the bottom sticking.

Tips, Substitutions, and Storage

• Change the protein: Chicken can replace the shrimp, or you can use chicken along with the other proteins.
• Choose convenient shrimp: Cooked cocktail shrimp can be a practical option for a weeknight meal. Thaw frozen shrimp in its sealed bag in the refrigerator overnight.
• Use different peppers: Green and orange bell peppers add color, but all green bell pepper works as well.
• Store leftovers safely: Refrigerate leftovers in an airtight container for a couple of days. Reheat on the stovetop or in the microwave until hot.

Yield: 6 servings
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Jambalaya Recipe Nutrition Information

The provided nutrition estimate is 485 calories per serving, with 18 g fat, 54 g carbohydrates, 4 g fiber, and 27 g protein. Nutrition values are estimates and can vary with ingredient brands, serving sizes, and substitutions.

Make This Jambalaya Recipe

With rice, vegetables, shrimp, and andouille sausage cooked together in a seasoned tomato-and-stock base, this jambalaya recipe makes a substantial one-pot meal. Prepare the vegetables ahead of time, adjust the heat to taste, and refrigerate any leftovers promptly.