sausage and shrimp jambalaya


I love a good one pot dish, especially one that includes shrimp. Jambalaya isn't something I make on a regular basis, but when I do, I always ask myself why I don't make it more often. It's so easy! And so delicious! I love spicy food so this is right up my alley. Here's an easy to follow recipe from She Knows (also below, click to read more). The whole thing maybe takes 45-50 min top to bottom, but it's so worth it. And here's a recipe on how to make your own Cajun seasoning - definitely necessary for jambalaya!


Shrimp and andouille sausage jambalaya recipe


  • 2 tablespoons olive oil
  • 2 cups diced onion
  • 2 cups diced bell pepper
  • 1 pound andouille chicken sausage, thinly sliced
  • Salt and pepper
  • 2 cups white rice
  • 2 tablespoons minced garlic
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons fresh thyme leaves
  • 2 cups chopped tomatoes
  • 1 cup sliced okra
  • 4 cups shrimp stock (recipe below)
  • 1 pound shrimp, peeled and deveined
  • 1/2 cup chopped fresh parsley


  1. Put the olive oil in a pot over medium-high heat. Add the onion, pepper and sausage and sprinkle with salt and pepper. Cook, stirring occasionally, until the onions are soft and golden and the sausage has begun to brown, around 15 minutes.
  1. Stir in the rice, garlic, paprika and thyme and stir one minute.
  1. Add the tomatoes and okra and cook, stirring, until tomato begins to break up, about five minutes. Stir in the stock and bring to a boil.
  1. Reduce the heat to medium and cook, uncovered, stirring occasionally, until the rice is tender and the liquid is almost absorbed, 20 to 30 minutes.
  1. Add the shrimp and stir. Cook for an additional 20 to 30 minutes.
  1. Remove from the heat, cover and allow to rest for 10 to 20 minutes before serving.

Shrimp stock recipe

  • Shells from 1-2 pounds shrimp (about 4 cups)
  • 1/2 onion, sliced
  • 1 carrot, sliced
  • 4-1/2 cups water


  1. Combine the shrimp shells, onion, carrot and water in a large pot. Bring to a boil; then turn the heat to very low, cover and cook for 15 minutes.
  1. Remove from the heat and cool slightly. Strain, pressing on the shells to get out all the juice.
  1. Either use immediately or allow to cool completely and refrigerate or freeze.

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