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Spicy Shrimp and Okra Jambalaya
85% authentic · Creole
A variation of jambalaya that incorporates okra for thickening and a unique texture, with an added kick of spice.
Ingredients
- Shrimp1 pound, peeled and deveined
- Smoked sausage (like andouille or kielbasa)1/2 pound, sliced
- Onion1 large, chopped
- Green bell pepper1 large, chopped
- Celery2 stalks, chopped
- Okra1 cup, sliced
- Garlic4 cloves, minced
- Diced tomatoes1 (14.5 ounce) can, undrained
- Chicken broth2.5 cups
- Long-grain white rice1.5 cups
- Creole seasoning2 tablespoons
- Red pepper flakes1/2 teaspoon (or to taste)
- 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 sausage and cook until browned. Remove sausage and set aside.
- 2
Add chopped onion, bell pepper, and celery. Cook until softened, about 5-7 minutes.
- 3
Stir in sliced okra and minced garlic. Cook for another 5 minutes until okra is slightly tender.
- 4
Add diced tomatoes (undrained), chicken broth, rice, Creole seasoning, and red pepper flakes. 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 sausage and 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.
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