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Shrimp and Sausage Jambalaya
Created by: Howcan Team
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 pound Andouille sausage, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 celery ribs, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 3 cups chicken broth
- 1 1/2 cups long grain white rice
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 green onions, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat.
- Add the sliced Andouille sausage and cook until browned, then remove from the pot and set aside.
- In the same pot, add the chopped onion, green bell pepper, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the minced garlic, Cajun seasoning, dried thyme, dried oregano, and cayenne pepper. Cook for another 2 minutes, stirring constantly.
- Stir in the diced tomatoes and chicken broth, then bring the mixture to a boil.
- Add the rice, reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
- Stir in the cooked Andouille sausage and the peeled and deveined shrimp. Cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
- Season with salt and pepper to taste.
- Garnish with chopped green onions before serving.
- Serve hot and enjoy!
Shrimp and Sausage Jambalaya is a classic Creole dish with a rich history rooted in the multicultural influences of Louisiana. This flavorful one-pot meal combines the bold flavors of Andouille sausage, tender shrimp, and aromatic vegetables with a blend of Cajun spices and long-grain rice. Originating from the French Quarter of New Orleans, this dish has been perfected by renowned chefs like Emeril Lagasse and Paul Prudhomme, and is a staple in Cajun and Creole cuisine. For the best version of this dish, head to New Orleans, where local eateries like Dooky Chase's Restaurant and K-Paul's Louisiana Kitchen serve up authentic and mouthwatering Jambalaya. The key to a perfect Jambalaya lies in the balance of spices, the quality of the Andouille sausage, and the freshness of the shrimp. For a unique twist, some chefs add a splash of beer or use a slow-cooking method to enhance the flavors. Whether enjoyed at a bustling restaurant in the French Quarter or homemade in a cozy kitchen, Shrimp and Sausage Jambalaya is a true taste of Louisiana's vibrant culinary heritage.
60 min
6
380 calories
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