Jambalaya

Sweet and tender shrimp, spicy andouille sausage and Cajun style rice seasoned with our Hella Cajun make this the perfect hearty comfort food!

Ingredients for Jambalaya

2 pounds of shrimp (peeled and deveined)

1 1/2 pounds of andouille sausage

2 tablespoons of olive oil

2 tablespoons of butter

1 onion

2 celery stalks

1 red bell pepper

1 green bell pepper

1 jalapeno

2 garlic cloves

2 tablespoons of Hella Cajun (divided)

1 tablespoon of hot sauce

1 tablespoon of Worcestershire sauce

1 pinch each of kosher salt and ground black pepper

1 cup of tomato sauce (or 1 cup of crushed tomatoes)

2 cups of jasmine rice (or long grain white rice)

4 cups of chicken stock

2 scallions

1 tablespoon of fresh chopped parsley

Directions to make Jambalaya

Sprinkle 2 pounds of peeled and deveined shrimp with 1 tablespoon of Hella Cajun seasoning.  Mix the spices into the shrimp and refrigerate while we prepare the rest.  This will allow the flavors to meld.

Slice 2 links of andouille sausage in half lengthwise.  Then slice into chunks on a bias.  Add 2 tablespoons of olive oil to a pan over medium heat and add in the sausage.  Cook for 3-4 minutes stirring occasionally until the sausages are lightly browned.  Remove the sausage and set aside.  Add 2 tablespoons of butter to the pan you cooked the sausage in and stir it around to get up the bits of sausage and oil left behind.

Peel and chop 1 onion and 2 garlic cloves, next remove the seeds and ribs from 1 red bell pepper, 1 green bell pepper and 1 jalapeno pepper and give them a chop.  Then chop 2 stalks of celery.

Add the veggies to the pan and sprinkle with the 1 tablespoon of Hella Cajun seasoning then add 1 tablespoon of hot sauce, 1 tablespoon of Worcestershire sauce and a pinch each of kosher salt and ground black pepper.  Mix to combine and cook, sweating the veggies for 4-6 minutes.

Add 1 cup of tomato sauce to the veggies and stir to mix. 

Add in 2 cups of jasmine rice (or long grain white rice).  Stir the rice around to coat it with the tomatoes and veggies and let it cook 1-2 minutes to toast and release more flavor.

Add the sausage back into the pan along with 4 cups of chicken stock and stir to combine.  Turn the heat up and bring to a boil then reduce to a simmer and cover.  Cook for 20-25 minutes or until most of the stock has been absorbed and the rice is mostly cooked.  Keep an eye on things to make sure you don't need to add any extra stock.

When the rice is mostly cooked through add the shrimp to the pan and gently fold them in.  Cook for 3-4 minutes or until the shrimp are pink and firm and the rice is cooked.

Thinly slice 2 scallions on the bias and chop 1 tablespoon of fresh parsley.  Sprinkle these over the jambalaya and serve family style.

Enjoy!

For the full instructions with photos, visit our sister website, Simply Sundays for the Jambalaya recipe.

Hella Cajun

$6.00

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