Creole Shrimp and Andouille Jambalaya
25min
45min
4
520
Chef's Note
This recipe showcases classic Creole characteristics: the use of tomatoes, butter as a finishing fat, and the holy trinity of onions, bell peppers, and celery as the aromatic base. The key to perfect jambalaya is resisting the urge to stir once the liquid is added—let the rice steam undisturbed to achieve that ideal texture. If you want to try the Cajun version, simply omit the tomatoes and increase the stock to 3.5 cups for a browner, more intensely seasoned result.
Tags
Ingredients
12 oz andouille sausage, sliced into 1/4-inch rounds
1 lb large shrimp, peeled and deveined
1 large yellow onion, diced
1 large green bell pepper, diced
2 large celery stalks, diced
4 garlic cloves, minced
14.5 oz can crushed tomatoes
1.5 cups long-grain white rice
3 cups chicken stock
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
2 bay leaves
1 tablespoon Worcestershire sauce
2 tablespoons unsalted butter
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 green onions, sliced
1/4 cup fresh parsley, chopped
Instructions
- 1
Season the shrimp with a pinch of salt, black pepper, and a dash of cayenne. Set aside in the refrigerator while preparing other ingredients.
- 2
In a large, heavy-bottomed pot or Dutch oven over medium-high heat, brown the andouille sausage slices until they develop crispy edges, about 5-6 minutes. Remove and set aside, leaving the rendered fat in the pot.
- 3
Add butter to the pot. Once melted, add the diced onion, bell pepper, and celery (the holy trinity). Cook, stirring occasionally, until vegetables soften and onions become translucent, about 8-10 minutes.
- 4
Add the minced garlic, paprika, cayenne, thyme, salt, and black pepper. Stir constantly for 1 minute until fragrant, being careful not to burn the garlic.
- 5
Add the crushed tomatoes and Worcestershire sauce, stirring to combine. This tomato addition is the hallmark of Creole-style jambalaya, distinguishing it from its Cajun cousin.
- 6
Return the browned andouille to the pot. Add the rice, stirring to coat every grain with the seasoned tomato mixture, about 2 minutes.
- 7
Pour in the chicken stock and add bay leaves. Bring to a boil, then reduce heat to low. Cover tightly and simmer for 20 minutes without lifting the lid.
- 8
After 20 minutes, quickly nestle the seasoned shrimp into the rice, distributing them evenly. Cover immediately and cook for an additional 5-7 minutes until shrimp are pink and cooked through and rice is tender.
- 9
Remove from heat and let stand, covered, for 5 minutes. Remove bay leaves. Fluff gently with a fork, being careful not to break up the shrimp.
- 10
Taste and adjust seasoning with additional salt, pepper, or cayenne as needed. Garnish generously with sliced green onions and fresh parsley before serving.
Nutrition Information (per serving)
520
35g
58g
16g
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