A flavorful and hearty jambalaya featuring sausage and shrimp, perfect for a satisfying meal. This Creole classic brings together the rich tastes of the South in one pot.
Preparation time
20min
Cooking time
40min
Ingredients
6 Servings
- 450 g andouille sausage
- 2 bay leaves
- 1 bell pepper
- 1 g black pepper
- 1 g cayenne pepper
- 3 stalks celery
- 720 ml chicken broth
- 400 g crushed tomatoes
- 1 g dried thyme
- 4 cloves garlic
- 4 green onions
- 1 onion
- 10 g paprika
- 15 g parsley
- 300 g rice
- 5 g salt
- 450 g shrimp
- 30 ml vegetable oil
Directions
Step 1
Heat the vegetable oil in a large pot over medium-high heat.
Step 2
Add the sausage and cook until browned, about 5 minutes.
Step 3
Stir in the onion, bell pepper, and celery. Cook until softened, about 5 minutes.
Step 4
Add the garlic and cook for 1 minute more.
Step 5
Pour in the crushed tomatoes and chicken broth, and bring to a simmer.
Step 6
Stir in the rice, bay leaves, paprika, thyme, and cayenne pepper.
Step 7
Reduce heat to low, cover, and simmer for 20 minutes.
Step 8
Add the shrimp, salt, and black pepper. Stir well.
Step 9
Cover and cook until shrimp are pink and cooked through, about 5-7 minutes.
Step 10
Remove from heat and let it sit, covered, for 5 minutes.
Step 11
Stir in the green onions and parsley before serving.