Shrimp jambalaya recipe
This recipe provides a rich and flavorful dish that captures the essence of Southern cooking, combining spicy Andouille sausage with tender shrimp, all simmered in a savory mixture of vegetables and rice
Ingredients
- 1 lb peeled and deveined shrimp
- 12 oz Andouille sausage, sliced
- 1 cup long-grain white rice
- 2 cups chicken stock
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp Creole seasoning
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
- ΒΌ cup chopped green onions for garnish
- 2 tbsp chopped parsley for garnish
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sausage slices and cook until browned, about 5 minutes. Remove and set aside.
- In the same pot, add onions, bell pepper, and celery. Cook until the vegetables are softened, about 5 minutes. Stir in the garlic and cook for another minute.
- Return the sausage to the pot, add rice, tomatoes, chicken stock, Creole seasoning, bay leaves, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes.
- Stir in the shrimp, cover again, and cook for an additional 5-10 minutes or until the shrimp are pink and cooked through.
- Remove from heat, discard bay leaves, and let sit covered for 5 minutes.
- Fluff with a fork, then garnish with green onions and parsley before serving.