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Classic Shrimp Jambalaya
Traditional dish · Cajun/Creole
A hearty and flavorful one-pot rice dish from Louisiana, featuring shrimp, the 'holy trinity' of vegetables, and a rich, spiced tomato-based sauce.
Ingredients
- Shrimp1 pound, peeled and deveined
- Andouille sausage1/2 pound, sliced
- Onion1 large, chopped
- Green bell pepper1 large, chopped
- Celery2 stalks, chopped
- Garlic4 cloves, minced
- Diced tomatoes1 (14.5 ounce) can, undrained
- Chicken broth2 cups
- Long-grain white rice1.5 cups
- Creole seasoning2 tablespoons
- Worcestershire sauce1 tablespoon
- Cayenne pepper1/2 teaspoon
- Saltto taste
- Black pepperto taste
- Vegetable oil2 tablespoons
- Fresh parsley1/4 cup, chopped (for garnish)
Steps
- 1
Heat vegetable oil in a large Dutch oven or pot over medium-high heat. Add sliced andouille sausage and cook until browned. Remove sausage with a slotted spoon and set aside.
- 2
Add chopped onion, bell pepper, and celery (the 'holy trinity') to the pot. Cook until softened, about 5-7 minutes.
- 3
Stir in minced garlic and cook for 1 minute until fragrant.
- 4
Add diced tomatoes (undrained), chicken broth, rice, Creole seasoning, Worcestershire sauce, and cayenne pepper. Bring to a boil.
- 5
Reduce heat to low, cover, and simmer for 20 minutes, or until rice is almost tender.
- 6
Stir in the cooked andouille sausage and the peeled shrimp. Cover and cook for another 5-7 minutes, or until shrimp are pink and cooked through.
- 7
Season with salt and black pepper to taste. Garnish with fresh parsley before serving.
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