Shrimp and Sausage Jambalaya Recipe

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

1. Prepare the Shrimp

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

   
   

2. Cook the Sausage

   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 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 and stir to get up the bits of sausage and oil left behind.

   
   

3. Chop the Vegetables

   Peel and chop 1 onion and 2 garlic cloves. Remove the seeds and ribs from 1 red bell pepper, 1 green bell pepper, and 1 jalapeno pepper, then chop them. Finally, chop 2 stalks of celery.

   
   

4. Sauté the Vegetables

   Add the veggies to the pan. Sprinkle with 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.

   
   

5. Add Tomato Sauce and Rice

   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. Let it cook for 1-2 minutes to toast and release more flavor.

   
   

6. Combine Ingredients

   Add the sausage back into the pan along with 4 cups of chicken stock. 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 ensure you don't need to add any extra stock.

   
   

7. Add the Shrimp

   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.

   
   

8. Garnish and Serve

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

   
   

Enjoy Your Meal!

This jambalaya is a perfect blend of flavors and textures. The combination of shrimp and sausage creates a satisfying dish that is sure to please everyone at the table. For the full instructions with photos, visit our sister website, Simply Sundays for the Jambalaya recipe.

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