Description
A hearty and flavorful Jambalaya Stew featuring succulent shrimp, savory sausage, and fluffy rice. This one-pot dish is perfect for a weeknight meal or a casual gathering!
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 pound andouille sausage, sliced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 1 cup long-grain white rice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Salt to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook until browned, about 5-7 minutes. Remove the sausage and set aside.
- Add the onion, bell pepper, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes, chicken broth, rice, thyme, oregano, cayenne pepper, and black pepper. Season with salt to taste.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Stir in the cooked sausage and shrimp. Cook until the shrimp are pink and cooked through, about 3-5 minutes.
- Remove from heat and let stand for 5 minutes.
- Garnish with fresh parsley, if desired, and serve hot.
Notes
- For a spicier jambalaya, increase the amount of cayenne pepper.
- You can substitute the andouille sausage with another type of smoked sausage.
- If you prefer, use brown rice instead of white rice, but you may need to adjust the cooking time.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Protein: 30g
