One-Pot Cajun Sausage & Shrimp Jambalaya
Ingredients
- 8 ozandouille sausage
- 8 ozlarge shrimp (peeled and deveined)
- 1 cuplong-grain white rice
- 1 mediumyellow onion
- 1 mediumgreen bell pepper
- 2 stalkscelery
- 4 clovesgarlic
- 14½ ozdiced tomatoes (one can)
- 1½ cupschicken broth
- 2 tablespoonsCajun seasoning
- 2bay leaves
- 2 tablespoonsvegetable oil
- 3green onions
- ·hot sauce (to taste)
- ·salt
- ·black pepper
Prep
- 01
Slice the 8 oz andouille sausage into 1/4-inch rounds
- 02
Dice 1 medium yellow onion
- 03
Dice 1 medium green bell pepper
- 04
Slice 2 stalks celery into 1/4-inch pieces
- 05
Mince 4 cloves garlic
- 06
Slice 3 green onions, white and light green parts separated from dark green tops
- 07
Pat 8 oz peeled and deveined shrimp dry with paper towels
Method
- 01
Heat 1 tablespoon vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced sausage and cook 3-4 minutes until browned. Remove and set aside.
- 02
Add remaining 1 tablespoon oil to the pot. Add the diced onion, bell pepper, and celery. Cook 5-6 minutes, stirring occasionally, until softened.
- 03
Add the minced garlic and cook 1 minute until fragrant.
- 04
Stir in the rice and 2 tablespoons Cajun seasoning, coating the rice in the spices. Cook 1 minute.
- 05
Add the diced tomatoes with their juices, chicken broth, and bay leaves. Stir well, scraping any browned bits from the bottom of the pot.
- 06
Return the sausage to the pot. Bring to a boil, then reduce heat to low, cover, and simmer 18-20 minutes until rice is tender and liquid is absorbed.
- 07
Uncover and nestle the shrimp into the rice. Cover and cook 4-5 minutes until shrimp are pink and cooked through.
- 08
Remove bay leaves. Taste and adjust seasoning with salt, black pepper, and hot sauce.
- 09
Serve hot, garnished with sliced green onions.
Spice Tips
The recipe calls for 2 tablespoons Cajun seasoning for moderate heat. For milder flavor, reduce to 1 1/2 tablespoons. For extra kick, add 1/4 teaspoon cayenne pepper with the rice or finish with a few dashes of Louisiana-style hot sauce. A pinch of smoked paprika deepens the smoky flavor if your sausage is mild.
Jambalaya thickens as it sits. Add a splash of broth when reheating. For deeper flavor, use shrimp stock instead of chicken broth. Leftovers keep refrigerated 3 days.