A classic Louisiana one-pot meal packed with spicy andouille sausage, plump shrimp, and the 'holy trinity' of vegetables. This rich, savory rice dish is a true taste of New Orleans comfort food, ready in about an hour.
Prep20 min
Cook40 min
Servings6
Serving size: 1.5 cups
587cal
33gprotein
51gcarbs
28g
Ingredients
2 tbsp vegetable oil (Or other neutral high-heat oil)
1 lb andouille sausage (Sliced into 1/4-inch rounds)
1 large onion (Chopped)
1 large green bell pepper (Chopped)
2 stalks celery (Chopped)
4 cloves garlic (Minced)
2 tbsp cajun seasoning (Use a low-sodium blend if possible)
Aromatic shrimp jambalaya - a protein-packed, energy-giving meal, perfect for family dinners!
This cajun_creole dish is perfect for dinner. With 587.34 calories and 33.2g of protein per serving, it's a muscle-gain option for your meal plan.
fat
0.25 tsp cayenne pepper (Adjust to your heat preference)
1.5 cup long-grain white rice (Rinsed well under cold water)
14.5 oz diced tomatoes (Canned, undrained)
3 cup chicken broth (Low-sodium)
1 pcs bay leaf
1 tsp salt (Adjust to taste, as sausage and seasoning vary)
0.5 tsp black pepper (Freshly ground)
1 lb large shrimp (Peeled and deveined)
3 pcs green onions (Thinly sliced, for garnish)
3 tbsp fresh parsley (Chopped, for garnish)
Instructions
1
Brown the Sausage
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the sliced andouille sausage and cook, stirring occasionally, for 5-7 minutes until well-browned and crispy on the edges.
Using a slotted spoon, transfer the sausage to a plate, leaving the flavorful rendered fat in the pot.
2
Sauté the 'Holy Trinity'
Add the chopped onion, bell pepper, and celery to the pot with the sausage fat.
Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Scrape the bottom of the pot to release any browned bits (the 'fond').
3
Bloom Spices and Toast Rice
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the Cajun seasoning, dried thyme, smoked paprika, and cayenne pepper. Stir constantly for another 30 seconds to bloom the spices.
Add the rinsed rice to the pot and stir for 1-2 minutes to toast the grains and coat them in the spices and fat.
4
Simmer the Jambalaya
Pour in the chicken broth and add the undrained diced tomatoes, bay leaf, salt, and pepper. Stir well, scraping the bottom of the pot again.
Return the cooked sausage to the pot and stir to combine.
Bring the mixture to a rolling boil, then immediately reduce the heat to the lowest setting. Cover tightly with a lid and simmer for 20 minutes. Do not lift the lid during this time.
5
Add and Cook Shrimp
After 20 minutes, remove the lid and quickly arrange the shrimp in a single layer over the top of the rice.
Immediately replace the lid and continue to cook on low for another 5-7 minutes, or until the shrimp are pink, opaque, and cooked through. The residual steam will cook them perfectly.
6
Rest and Serve
Remove the pot from the heat and let it stand, covered, for 10 minutes. This step is crucial for allowing the rice to absorb the final bit of steam and for the flavors to meld.
Remove and discard the bay leaf. Fluff the jambalaya gently with a fork, incorporating the shrimp into the rice.
Stir in most of the sliced green onions and fresh parsley.
Serve hot, garnished with the remaining green onions and parsley.
