A fresh twist on classic jambalaya served as a vibrant summer salad with grilled shrimp, sweet peaches, and Cajun-spiced rice. This deconstructed version captures all the bold flavors of Louisiana in a lighter, seasonal format.
Recipe Details
Ingredients
- 600g large shrimp, peeled and deveined
- 200g long-grain white rice
- 480ml chicken stock
- 3 large ripe peaches, sliced
- 150g andouille sausage, sliced
- 1 large red bell pepper, diced
- 2 stalks celery, diced
- 1 medium red onion, diced
- 2 medium tomatoes, diced
- 4 stalks scallions, sliced
- 15ml Cajun seasoning, divided
- 60ml olive oil
- 45ml fresh lemon juice
- 10ml hot sauce
- 3 cloves garlic, minced
- 2 bay leaves
- 5ml dried thyme
- 30g fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
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Cook 200g long-grain white rice in 480ml chicken stock with 2 bay leaves and 5ml dried thyme until tender, about 18 minutes. Remove bay leaves and cool completely.
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Season 600g large shrimp with half the 15ml Cajun seasoning, to taste salt, and to taste black pepper. Let marinate for 15 minutes.
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Cook 150g andouille sausage in a large skillet over medium heat until browned. Remove and set aside.
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In the same skillet, sauté 1 large red bell pepper, 2 stalks celery, and half the 1 medium red onion until softened, about 5 minutes. Cool completely.
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Preheat grill to medium-high heat. Grill {shrimp} for 2-3 minutes per side until pink and cooked through. Grill 3 large ripe peaches for 1-2 minutes per side until lightly charred.
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For dressing, whisk together 60ml olive oil, 45ml fresh lemon juice, 10ml hot sauce, 3 cloves garlic, and remaining 15ml Cajun seasoning.
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In a large bowl, combine cooled rice, sautéed vegetables, grilled shrimp, 150g andouille sausage, grilled peaches, 2 medium tomatoes, and remaining 1 medium red onion.
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Pour dressing over salad and toss gently. Let stand for 20 minutes to allow flavors to meld.
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Just before serving, fold in 4 stalks scallions and 30g fresh parsley. Adjust seasoning with to taste salt, to taste black pepper, and additional hot sauce if desired.
Tips
Rice Preparation: Cooking rice in chicken stock instead of water adds depth of flavor. Let it cool completely to prevent wilting other ingredients.
Shrimp Grilling: Don't overcook shrimp - they should be just pink and slightly firm. Overcooked shrimp become rubbery.
Peach Selection: Choose peaches that are ripe but still firm enough to hold up on the grill. Slightly underripe is better than overripe for grilling.
Sausage Choice: Andouille is traditional, but any spicy smoked sausage works. Kielbasa or chorizo are good substitutes.
Make-Ahead: Rice and vegetables can be prepared a day ahead. Add shrimp and peaches just before serving for best texture.
Spice Level: Adjust Cajun seasoning and hot sauce to taste. Start with less and add more - you can always increase heat but can't take it away.
Serving Style: Serve on lettuce leaves for a lighter option, or alongside cornbread for a more substantial meal. Perfect for summer entertaining.