Cajun Shrimp & Sausage Jambalaya

$To make Cajun Shrimp & Sausage Jambalaya, you need: - 1 lb shrimp, peeled and deveined - 1/2 lb Andouille sausage, sliced - 1 bell pepper (red or green), diced - 1 medium onion, chopped - 2 celery stalks, diced - 3 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes - 2 cups chicken broth - 1 1/2 cups long-grain rice - 2 teaspoons Cajun seasoning - 1/2 teaspoon thyme - 1/2 teaspoon oregano - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) When choosing ingredients, I recommend these brands: - For Cajun seasoning, try Tony Chachere's or Zatarain's. - For sausage, Andouille from Niman Ranch or Aidells works well. - For chicken broth, Swanson or Pacific Foods offers great flavor. You can enhance your jambalaya with these extras: - 1 cup corn for a sweet crunch. - 1 or 2 bay leaves for depth. - A dash of hot sauce for extra heat. - Fresh green onions for a pop of freshness. These options make the dish even more exciting! {{ingredient_image_1}} First, gather all your ingredients. This makes cooking smooth and fun. You will need: - 1 lb shrimp, peeled and deveined - 1/2 lb Andouille sausage, sliced - 1 bell pepper, diced - 1 medium onion, chopped - 2 celery stalks, diced - 3 cloves garlic, minced - 1 can diced tomatoes (14.5 oz) - 2 cups chicken broth - 1 1/2 cups long-grain rice - 2 teaspoons Cajun seasoning - 1/2 teaspoon thyme - 1/2 teaspoon oregano - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Now, chop the onion, bell pepper, and celery. Mince the garlic. This helps the flavors mix well. Heat the olive oil in a large pot over medium heat. Add the sliced sausage and cook until it turns brown, which takes about 5-7 minutes. Once browned, remove it and set it aside. In the same pot, add the chopped onion, bell pepper, and celery. Sauté these for about 5 minutes. You want them to be soft. Next, stir in the minced garlic and cook for 1 more minute. You will smell its lovely aroma. Now add the diced tomatoes, chicken broth, Cajun seasoning, thyme, and oregano to the pot. Stir well. Bring this mix to a boil. Next, add the rice and the browned sausage back into the pot. Reduce the heat to low, cover it, and let it simmer for 20-25 minutes. This allows the rice to cook and absorb the flavors. While the rice cooks, season the shrimp with salt and pepper. In a different skillet, sauté the shrimp over medium-high heat until they turn pink, usually about 3-4 minutes. Once the rice is cooked, gently fold the shrimp into the jambalaya. Cover the pot for another 5 minutes. This step allows all the flavors to blend together. Fluff the jambalaya with a fork. For a pretty touch, garnish with fresh chopped parsley. Serve it in deep bowls or large platters. You can add more parsley and a sprinkle of Cajun seasoning on top. Pair it with crusty bread to complete the meal. Enjoy your delicious Cajun shrimp and sausage jambalaya! To make a great jambalaya, start by using fresh ingredients. Fresh shrimp and sausage will add the best flavor. When you sauté the sausage, let it brown well. This step adds depth to your dish. Use a heavy pot to help with even cooking. A cast-iron pot works well. Stir the mixture often to avoid sticking. Always check the rice to ensure it's tender. If it’s too dry, add a bit more broth. One common mistake is cooking the shrimp too long. Shrimp cooks quickly and can become tough. Add it at the end and just heat it through. Another mistake is not letting the dish rest. After cooking, let it sit for five minutes. This lets the flavors blend. Also, avoid using too much liquid. Too much broth can make the rice mushy. Serve your jambalaya in deep bowls for a nice touch. Garnish with fresh parsley for color. A sprinkle of extra Cajun seasoning adds flavor and flair. Pair it with crusty bread or cornbread. This will balance the spices and soak up the sauce. For drinks, try a cold beer or sweet tea. These pair well with the bold flavors of the dish. Pro Tips Choose Fresh Shrimp: Always opt for fresh or high-quality frozen shrimp to enhance the flavor and texture of your jambalaya. Customize Your Spice Level: Adjust the amount of Cajun seasoning to suit your taste. Start with less if you're sensitive to spice, and add more as desired. Let It Rest: Allow the jambalaya to sit covered for a few minutes after cooking. This resting time helps the flavors meld beautifully. Use Better Broth: For richer flavor, consider using homemade chicken broth or a high-quality store-bought option instead of water. {{image_2}} You can change the heat level of your jambalaya. If you like it spicy, add more Cajun seasoning. You can also add diced jalapeños for an extra kick. If you prefer milder flavors, reduce the seasoning. Adding a tablespoon of sugar can balance out the heat. A splash of lemon juice at the end can brighten the dish too. Cajun shrimp and sausage jambalaya is great, but you can switch proteins. Try chicken or turkey for a lighter option. For a seafood twist, mix in scallops or fish. If you love a smoky flavor, use smoked sausage instead of Andouille. Each protein brings its own taste, keeping your jambalaya exciting. Making a vegetarian or vegan jambalaya is simple. Replace shrimp and sausage with plant-based proteins like tofu or tempeh. Use vegetable broth instead of chicken broth for added flavor. You can also add more vegetables like zucchini or mushrooms. This way, you keep the heartiness while making it plant-based. Don't forget to season well to enhance the flavors! To store your leftover Cajun shrimp and sausage jambalaya, let it cool first. Place it in an airtight container. Make sure to seal it tight to keep it fresh. Leftovers can last in the fridge for about three to four days. When you are ready to eat, you can reheat jambalaya on the stove or in the microwave. For the stove, add a splash of water or broth to a pan. Heat it on medium until warm, stirring often. In the microwave, heat in short intervals. Stir in between to ensure even heating. If you want to freeze jambalaya, use a freezer-safe container. Leave some space at the top, as the rice expands when frozen. It can last in the freezer for about three months. To thaw, place it in the fridge overnight. Reheat as mentioned above when you're ready to enjoy it again. The best rice for jambalaya is long-grain rice. It cooks well and stays fluffy. I often use jasmine rice for its nice aroma. Basmati rice is another option, but it has a different texture. Avoid using sticky rice, as it may clump together. Yes, you can make jambalaya ahead of time. It tastes great when made a day before. Just cook it and let it cool. Store it in an airtight container in the fridge. When ready to serve, reheat it on the stove or in the microwave. Many people think jambalaya tastes better the next day. This allows the flavors to mix and develop more. The rice absorbs the juices, making each bite tasty. Just remember to store it properly to keep it fresh. Jambalaya is a flavorful dish that uses simple ingredients to create a tasty meal. We explored the best brands for Cajun seasoning and sausage. You learned how to prepare and cook Jambalaya, plus tips for serving it right. Variations offer options for spice and protein. Proper storage keeps leftovers fresh for later. In conclusion, Jambalaya is adaptable and fun to make. Use these tips to impress your family and friends. Enjoy your cooking!$

Cajun Shrimp & Sausage Jambalaya

A flavorful and hearty dish combining shrimp, sausage, and rice with Cajun spices.

Print Recipe Save Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Cajun

Servings 4

Ingredients

1 lb shrimp, peeled and deveined
0.5 lb Andouille sausage, sliced
1 unit bell pepper (red or green), diced
1 medium onion, chopped
2 stalks celery, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
2 cups chicken broth
1.5 cups long-grain rice
2 teaspoons Cajun seasoning
0.5 teaspoon thyme
0.5 teaspoon oregano
to taste unit Salt and pepper
2 tablespoons olive oil
for garnish unit Fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat. Add the sliced Andouille sausage and sauté until browned, about 5-7 minutes. Remove from the pot and set aside.
In the same pot, add the diced onion, bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced tomatoes (with their juices), chicken broth, Cajun seasoning, thyme, and oregano to the pot. Stir well to combine.
Bring the mixture to a boil, then add the rice and the browned sausage back into the pot. Reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid.
While the rice is cooking, season the shrimp with salt and pepper. In a separate skillet, quickly sauté the shrimp over medium-high heat until they turn pink, about 3-4 minutes.
Once the rice is cooked, gently fold the sautéed shrimp into the jambalaya. Cover the pot again and let it sit for another 5 minutes to allow the flavors to meld.
Fluff the jambalaya with a fork and garnish with fresh chopped parsley before serving.

Notes

Serve in deep bowls or on large platters. Garnish with additional parsley and a sprinkle of Cajun seasoning for color. Serve with crusty bread on the side.

Keyword Cajun, jambalaya, rice, sausage, shrimp