Shrimp Jambalaya

First up for new recipes for my Mardi Gras feast is jambalaya which is a classic Louisiana rice dish. There a probably about as many different recipes for jambalaya as there are people that make it but it's base is meat, vegetables and rice and the rice is cooked in the same pot as everything else. One of the nice things about jambalaya is that you can pretty much do whatever you want with it; use whatever meat you want, use whatever vegetables you want, etc. You start by cooking the non-seafood meat, add the holy trinity (onions, celery, pepper), followed by the broth, rice and seasonings and then you let it simmer until the rice has cooked and the sauce thickens before adding the seafood at the end. Jambalaya is definitely one tasty home cooking dish that is pure comfort food!

Shrimp Jambalaya

Shrimp Jambalaya

Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour Servings: 4

A tasty Louisiana rice dish with andouille sausage and shrimp.

  • 1/2 pound shrimp peeled and deveined reserving the shells
  • 2 cups chicken broth
  • 1 tablespoon butter or oil
  • 1/2 pound andouille sausage, sliced
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped
  • 1 tablespoon creole seasoning
  • 1 (28 ounce) can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 2 bay leaves
  • 1 cup long grained rice
  • salt, pepper and cayenne to taste
  • 4 green onions, sliced
  • hot sauce to taste
  1. Bring the chicken broth and shrimp shells to a boil, reduce the heat and simmer until required later.
  2. Meanwhile, heat the oil in a large pan over medium-high heat, add the sausage and cook until browned on both sides, about 5-7 minutes.
  3. Add the onion, pepper and celery and cook until tender, about 5-7 minutes.
  4. Add the garlic and creole seasoning and cook until fragrant, about a minute.
  5. Strain the shells from the broth, add the broth, diced tomatoes, tomato paste, Worcestershire sauce, bay leaves and rice to the sausage and vegetables, bring to a boil, reduce the heat and simmer until the rice is tender and the sauce has reduced and thickened to the desired thickness, about 20-40 minutes.
  6. Add the shrimp and cook until cooked, about 3-5 minutes.
  7. Season with salt, pepper and cayenne to taste and served topped with the green onions and hot sauce on the side.

Note: This recipe benefits from more simmer time so if you have the time simmer it for 40 minutes.
Option: Skip step one.
Option: Option use bacon grease instead of the butter and throw the cooked bacon in as well.
Option: Replace the andouille sausage with kielbasa if you cannot find the andouille.
Option: Add chicken or ham.
Option: Use brown rice. The cooking time and the amount of broth needed will increase, just keep an eye on it and add more broth as needed.
Nutrition Facts: Calories 542, Fat 22g ( Saturated 7g, Trans 0), Cholesterol 115mg, Sodium 1105mg, Carbs 61g ( Fiber 4g, Sugars 10g), Protein 23g
Nutrition by: Nutritional facts powered by Edamam


Jenny said...

This dinner has my name all over it!

Tieghan said...

Even though I just posted gumbo today, I can still go for the cajun flavors. I love them! said...

Hi Kevin! My son has been asking me for a long time to make it from scratch. I usually make zattarains from a box! I will make this soon!

naomi said...

I want a huge bowl of this!

Rachel @ Baked by Rachel said...

This looks amazing!

Heather Christo said...

This seriously looks incredible- I love all of the flavors and textures- I am now completely inspired to give this dish a try!

Katie said...

Yes please! We love Jambalya in our house!!!

Julie @ Table for Two said...

LOVE jambalya!! This is such a perfect meal!

Jodee Weiland said...

Looks wonderful, Kevin! Your recipes always look so delicious. From the sounds of the ingredients here, this recipe is a winner and so full of flavor. I love it. Thanks for sharing it with us!

marla {Family Fresh Cooking} said...

This looks wonderful Kevin!

Julien said...

Yum, jam-ba-la-ya... Ever tried making a Minestrone-Jambalaya? I did once and it was amazing. Follow the same basic principles of a jambalaya, except use minestrone ingredients plus some spicy italian sausages and use pastas (shells, perhaps) instead of rice.

Kevin Lynch said...

Julien: Minestrone-Jambalaya does sound good!

We are not Martha said...

I've never made my own Jambalaya and I don't know why... This one looks especially flavorful!


Emily said...

I just made jambalaya with chicken and sausage. I wish I had used shrimp. This looks delicious.

Jeanette | Jeanette's Healthy Living said...

Yah, another New Orleans classic! Looks so flavorful Kevin!

Gaby said...

This looks so good! Definitely my kind of comfort food!

Rajat Kochar said...

Again, you've created a so delicious and yummy dish with some of my favourite ingredients thanks for sharing keep it up.

Laura @ Laura's Culinary Adventures said...

Drool! Comfort food at its best!

Maria Darazs said...

Your pictures are AMAZING!!!!! jealous.....

vanillasugarblog said...

I agree your photos are always the best.
I was going through my old blog posts (from 2008) and I saw all the old comments all the old time bloggers used to leave. I so miss those times; times have changed in terms of blogging.

Anonymous said...

looks good! would this recipe work with a stock pot?

Kevin Lynch said...

Anonymous: Yes, you can make this in a stock pot!

Candance Bise said...

We have made this a few times, and it's quite delicious. Thanks so much. My husband can not have the box mixes, due to the sodium content. We very much enjoy these recipes.

Anonymous said...

I want to make this, but don't understand Step 1 -- what do you do with the shrimp shells?

Kevin Lynch said...

Anonymous: In step 1 you simmer the shrimp shells in the broth to extract the shrimp flavour and infuse it into the broth. Leave it simmering until step 5 where you strain the shells out of the broth and discard them.


Maria Lat said...

Was I supposed to drain the can if diced tomatoes?

Kevin Lynch said...

Maria Lat: No, use everything in the can of diced tomatoes.

philip weiss said...

I made this 3 times and each time its a hit!

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