An authentic one-pot Cajun jambalaya bursting with bold spices, succulent shrimp, smoky andouille sausage, and perfectly seasoned rice that brings the flavors of Louisiana to your table.
Recipe Details
Ingredients
- 340g andouille sausage, sliced into rounds
- 680g large shrimp, peeled and deveined
- 300g long-grain white rice
- 30ml olive oil
- 1 large yellow onion, diced
- 2 medium bell peppers (1 red, 1 green), diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 400g (1 can) diced tomatoes, drained
- 720ml chicken stock
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tbsp hot sauce (like Tabasco)
- 2 tbsp sweet paprika
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 bay leaves
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 4 stalks green onions, sliced
- 30g fresh parsley, chopped
Instructions
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Season 680g large shrimp with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Set aside at room temperature.
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Heat 30ml olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 340g andouille sausage and cook for 5-6 minutes until browned. Remove with a slotted spoon and set aside.
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In the same pot with the rendered fat, add 1 large yellow onion, 2 medium bell peppers (1 red, and 2 stalks celery stalks. Cook for 8-10 minutes, stirring occasionally, until vegetables are softened and lightly browned.
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Add 4 cloves garlic cloves, 2 tbsp tomato paste, 2 tbsp sweet paprika, 1 tsp cayenne pepper, 1 tsp dried oregano, and 1 tsp dried thyme. Cook for 1 minute until fragrant.
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Stir in 300g long-grain white rice, coating it well with the vegetable mixture. Cook for 2-3 minutes, stirring frequently, until rice is lightly toasted.
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Add 400g (1 can) diced tomatoes, 720ml chicken stock, 2 tbsp Worcestershire sauce, 1 tbsp hot sauce (like Tabasco), 2 bay leaves, remaining 2 tsp kosher salt, and 1 tsp freshly ground black pepper. Bring to a boil.
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Return the browned sausage to the pot, reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and has absorbed most of the liquid.
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Nestle the seasoned shrimp into the rice mixture, cover, and cook for 3-4 minutes until shrimp are pink and cooked through.
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Remove from heat and let stand, covered, for 5 minutes. Remove bay leaves and gently stir in 4 stalks green onions and 30g fresh parsley.
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Taste and adjust seasoning with additional salt, pepper, or hot sauce as needed. Serve immediately.
Tips
The Holy Trinity: The combination of onion, bell pepper, and celery is the foundation of Cajun cooking. Cook these slowly to build deep flavor.
Rice Selection: Use long-grain white rice for the best texture. Avoid short-grain or converted rice as they won't absorb the flavors properly.
Sausage Matters: Authentic andouille sausage makes a significant difference. If unavailable, substitute with kielbasa or chorizo, but the flavor will be different.
Heat Control: Adjust cayenne and hot sauce to your taste. Start with less and add more as needed - you can always add heat but can't take it away.
Liquid Ratios: The rice should absorb almost all the liquid. If it seems dry, add hot stock 1/4 cup at a time. If too wet, cook uncovered for a few more minutes.
Shrimp Timing: Add shrimp at the very end to prevent overcooking. They should be just pink and tender, not rubbery.
Make-Ahead Notes: Jambalaya reheats well and flavors improve overnight. Store covered in the refrigerator for up to 3 days.