Delicious Times

Jambalaya

American · Southern · Cajun · Creole Serves 6

Appeared at: NOLA Night

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Andouille first, shrimp second, then the holy trinity. Rice goes in last so it picks up everything that came before it.

Ingredients

The rice

  • butter, for the pan
  • 2 cups jasmine rice, uncooked
  • 4 cups chicken broth, or water
  • 1 tbsp creole seasoning

The sprinkles

  • 1 lb andouille sausage, sliced
  • 1 lb shrimp
  • 1 white onion, minced
  • 5 garlic cloves, minced
  • 2 bell peppers, sliced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 2 tbsp Worcestershire
  • 2 tbsp tomato paste
  • 1 tbsp smoked paprika
  • 1 tbsp sweet paprika

Make it

  1. Season the shrimp with salt, pepper, and paprika.

  2. Heat your dutch oven or cast iron pan on the stove at medium-high heat.

  3. Toss the andouille sausage until toasted along the rim, then remove from heat and place in a separate dish. Usually, I put a paper towel down to suck up some of the extra oil.

  4. The pan should still glisten from the andouille sausage fat. Add shrimp and cook until pink. Should be about 2–3 minutes per side. Remove shrimp from heat and place in the same dish as the andouille sausage.

  5. Slice, dice, and mince all your veggie sprinkles.

  6. Add some butter to the pan. Once melted, toss in the white onion and garlic. Cook until translucent. Then, add in the bell peppers, celery, and carrots. Sauté on medium-low heat for about 5 minutes.

  7. Once your veggie sprinkles are cooked down, add the tomato paste and stir to combine.

  8. Add in the jasmine rice and mix well. The rice should be coated in a reddish-orange coloring.

  9. Pour in the chicken broth and bring to a simmer, stirring to ensure the ingredients mix together.

  10. Return the andouille sausage and shrimp into the pan and mix in with the rice. Cover the pot or pan.

  11. Bring the flame down to medium-low and cook on the stovetop for about 25 minutes. Be sure to consistently stir so that the rice doesn’t burn.