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- 1 lb shrimp, peeled and deveined - 1/2 lb Andouille sausage, sliced - 1 bell pepper (red or green), diced - 1 medium onion, finely chopped - 2 celery stalks, diced - 3 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes, with juices - 2 cups chicken broth - 1 1/2 cups long-grain rice These main ingredients form the heart of the dish. The shrimp adds a sweet and briny flavor. Andouille sausage gives a smoky kick. The vegetables add freshness and crunch. Tomatoes bring acidity and richness to the mix. - 2 teaspoons Cajun seasoning - 1/2 teaspoon dried thyme - 1/2 teaspoon dried oregano - Salt and freshly ground pepper, to taste Cajun seasoning is vital. It brings heat and depth. Thyme and oregano add earthiness. Salt and pepper enhance all the flavors. The right balance of spices makes this dish shine. - 2 tablespoons olive oil - Fresh parsley, chopped, for garnish Olive oil helps sauté the sausage and veggies. It adds richness to the dish. Fresh parsley brightens the plate and adds a pop of color. This garnish makes the dish look inviting and fresh. {{ingredient_image_2}} 1. Start by cleaning the shrimp. Rinse them well under cold water. 2. Pat the shrimp dry with a paper towel. 3. Season the shrimp with salt and pepper. 4. Next, slice the Andouille sausage into bite-sized pieces. 5. Chop the onion and dice the bell pepper. 6. Dice the celery and set all the veggies aside. 1. Heat two tablespoons of olive oil in a large pot over medium heat. 2. Add the sliced sausage and sauté for about 5-7 minutes until it's brown. 3. Remove the sausage from the pot, leaving the fat. 4. In the same pot, add the chopped onion, bell pepper, and celery. 5. Sauté the vegetables for about 5 minutes until they soften. 6. Add minced garlic and cook for another minute. 7. Pour in the diced tomatoes with their juices and chicken broth. 8. Sprinkle in Cajun seasoning, thyme, and oregano. Stir everything well. 1. Increase the heat and bring the mixture to a boil. 2. Once boiling, add the rinsed rice and return the sausage to the pot. 3. Stir gently, then reduce the heat to low. 4. Cover the pot and let it simmer for 20-25 minutes. 5. While the rice cooks, sauté the shrimp in a separate skillet for 3-4 minutes. 6. Remove the shrimp when they turn pink and opaque. 7. Once the rice is tender, gently fold in the shrimp. 8. Cover the pot again and let it sit for 5 minutes. 9. Fluff the jambalaya with a fork before serving. 10. Garnish with chopped parsley for a fresh touch. To make Cajun seasoning at home, you can mix salt, pepper, paprika, cayenne, garlic powder, and onion powder. This blend gives your dish that classic, rich taste. Always use fresh, high-quality ingredients. Fresh shrimp and good sausage will make your jambalaya shine. For the best jambalaya, use a heavy pot like a Dutch oven. It holds heat well and helps the rice cook evenly. When adding rice, stir it gently. This prevents it from sticking. Cook it on low heat for about 20-25 minutes. This timing ensures the rice is tender but not mushy. For a stunning presentation, serve jambalaya in deep bowls. Top each bowl with fresh parsley and a sprinkle of Cajun seasoning. Pair it with crusty bread or a light salad. A cold drink, like lemonade or iced tea, complements the flavors nicely. Pro Tips Freshness Matters: Use the freshest shrimp you can find for the best flavor and texture. If possible, buy shrimp that has been previously frozen but never thawed to maintain its quality. Customize Your Spice Level: Adjust the amount of Cajun seasoning based on your heat preference. Start with a little less and taste as you go to find your perfect balance. Perfect Rice Texture: Rinse your rice before cooking to remove excess starch, which helps achieve a fluffier texture. Ensure not to stir the rice too much while it cooks to prevent it from becoming mushy. Flavor Boost: For an extra layer of flavor, consider adding a splash of hot sauce or a squeeze of lemon juice just before serving. This brightens up the dish and enhances the Cajun flavors. {{image_4}} You can easily change the main protein in jambalaya. If you want a different taste, use chicken. Just cut it into bite-sized pieces and cook it like the sausage. You can also try adding other seafood, like fish or scallops. For a veggie option, swap in tofu or mushrooms. These choices give you great flavor while keeping the dish filling. Feel free to switch up the veggies in your jambalaya. Use zucchini, corn, or even okra for a twist. Each vegetable adds a unique taste and texture. You can also try different rice types. Brown rice adds a nutty flavor but takes longer to cook. Quinoa is a great gluten-free choice too, and it cooks faster than long-grain rice. Adjusting the spice level is simple. If you prefer mild flavors, use less Cajun seasoning. You can add more herbs, like parsley or basil, to keep it tasty. For a spicier kick, boost the Cajun seasoning or add red pepper flakes. Taste as you go to find your perfect heat level. To store leftovers in the fridge, let the jambalaya cool first. Place it in an airtight container. This keeps it fresh and tasty. I recommend using glass or BPA-free plastic containers. These types don't absorb odors. For freezing jambalaya, cool it completely before packing. Use freezer-safe containers or heavy-duty freezer bags. Squeeze out as much air as you can. This helps prevent freezer burn. When you’re ready to eat, thaw it overnight in the fridge. Reheat in a pot over low heat, adding a splash of broth if needed. In the fridge, jambalaya lasts about 3 to 4 days. In the freezer, it can last up to 3 months. Check for signs of spoilage before eating. If it smells off or has a strange texture, throw it away. Always trust your senses when it comes to food safety. Jambalaya comes from Louisiana. It blends French, Spanish, and African cooking styles. This dish shows the rich culture of the region. People made it to feed many mouths, using local ingredients. Over time, it became a staple at gatherings and parties. Yes, you can use brown rice. However, it takes longer to cook. Brown rice needs about 40-45 minutes to become tender. You might need to add more broth. Be sure to check the rice often while it cooks. To reduce the heat, use mild sausage. You can also skip the Cajun seasoning or use less of it. Adding more vegetables like bell peppers helps balance the spice. Serve with sour cream or yogurt on the side to cool it down. This blog post covered the essential ingredients, cooking steps, and handy tips for making Cajun Shrimp and Sausage Jambalaya. You learned about prepping shrimp, sausage, and vegetables, and the spices that add real flavor. By using quality ingredients and following our cooking techniques, you can achieve that authentic taste. Now it’s your turn to experiment with proteins and spice levels. Jambalaya is adaptable, so feel free to make it your own. Enjoy the process and flavor in every bite!

Cajun Shrimp & Sausage Jambalaya

A flavorful and hearty dish featuring shrimp, Andouille sausage, and rice, seasoned with Cajun spices.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Cajun
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb shrimp, peeled and deveined
  • 1/2 lb Andouille sausage, sliced
  • 1 whole bell pepper, diced
  • 1 medium onion, finely chopped
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 2 cups chicken broth
  • 1 1/2 cups long-grain rice
  • 2 teaspoons Cajun seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • to taste salt and freshly ground pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Once hot, add the sliced Andouille sausage and sauté for about 5-7 minutes, or until browned. Remove the sausage from the pot and set aside.
  • In the same pot, add the chopped onion, diced bell pepper, and diced celery. Sauté for approximately 5 minutes until the vegetables soften and the onions become translucent.
  • Add the minced garlic to the pot and cook for an additional minute, stirring frequently until the garlic is fragrant but not browned.
  • Pour in the diced tomatoes (including the juices), chicken broth, and sprinkle in the Cajun seasoning, thyme, and oregano. Stir well to combine all the ingredients thoroughly.
  • Increase the heat and bring the mixture to a rolling boil. Once boiling, add the rinsed rice and return the browned sausage to the pot. Stir gently, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes until the rice is tender and has absorbed most of the liquid.
  • While the rice cooks, season the shrimp with salt and pepper. In a separate skillet over medium-high heat, sauté the shrimp for 3-4 minutes until they turn opaque and pink. Remove from the heat promptly to avoid overcooking.
  • Once the rice is cooked, gently fold the sautéed shrimp into the jambalaya, ensuring an even distribution throughout the mixture. Cover the pot again and let it sit for 5 minutes to allow the flavors to meld beautifully.
  • Finally, use a fork to fluff the jambalaya gently before serving. Finish with a generous garnish of fresh chopped parsley.

Notes

For an enticing presentation, serve in deep bowls or on large platters, garnished with parsley.
Keyword Cajun, jambalaya, rice, sausage, shrimp