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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.
Brown the Sausage
Sauté the 'Holy Trinity'
Bloom Spices and Toast Rice
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.
This cajun_creole recipe takes 60 minutes to prepare and yields 6 servings. At 570.97 calories per serving with 32.46g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Simmer the Jambalaya
Add and Cook Shrimp
Rest and Serve
For a Chicken and Sausage Jambalaya, replace the shrimp with 1 lb of boneless, skinless chicken thighs, cut into 1-inch pieces. Brown the chicken after the sausage and set it aside, adding it back with the sausage in Step 4.
Increase the cayenne pepper to 1/2 teaspoon or more. You can also add a finely minced jalapeño or serrano pepper along with the 'holy trinity' in Step 2.
Omit the sausage and shrimp. Use 1 lb of plant-based sausage (browned as directed) and add 1 can (15 oz) of kidney beans or black beans (rinsed and drained) along with the broth. Use vegetable broth instead of chicken broth.
With both shrimp and sausage, this dish provides a significant amount of protein, which is essential for muscle repair, growth, and overall body function.
Shrimp is an excellent source of selenium, a powerful antioxidant that helps protect cells from damage and supports thyroid function and a healthy immune system.
The cooked tomatoes in this Creole-style jambalaya are a great source of lycopene, an antioxidant linked to a reduced risk of certain chronic diseases.
A 1.5-cup serving of this Shrimp and Sausage Jambalaya contains approximately 550-600 calories. The exact number can vary based on the type of sausage used and the amount of oil.
Jambalaya is a hearty and satisfying meal that is high in protein from the shrimp and sausage. However, due to the processed sausage, it can also be high in sodium and saturated fat. It's best enjoyed as a comforting meal in moderation as part of a balanced diet.
The main difference is tomatoes. This recipe is a Creole-style jambalaya, often called 'red jambalaya,' because it includes tomatoes. Cajun-style jambalaya, or 'brown jambalaya,' omits tomatoes and gets its rich color from browning the meat and vegetables deeply.
Long-grain white rice is highly recommended because its starches are firm, allowing the grains to remain separate and fluffy. Using medium or short-grain rice (like Arborio) will result in a stickier, more risotto-like texture.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of chicken broth or water to a pot, add the jambalaya, and heat over medium-low heat, covered, until warmed through. You can also microwave it.
If it's too wet after the resting period, remove the lid and cook over low heat for a few more minutes, allowing excess moisture to evaporate. If it seems too dry, add a few tablespoons of hot broth or water, cover, and let it steam off the heat for 5-10 minutes.
This recipe goes great with these complete meals
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A classic Cajun stew featuring tender chicken simmered in a rich, spicy tomato gravy built on a dark roux and the holy trinity. This hearty and flavorful dish from Louisiana is pure comfort food, perfect served over a bed of fluffy white rice.
