Description
Hearty Louisiana jambalaya blends succulent shrimp and spicy sausage in a one-pot wonder. Cajun flavors dance through rice, creating a satisfying meal that brings New Orleans charm to your dinner table.
Ingredients
Scale
- 1 lb (450g) shrimp, peeled and deveined
- 12 oz (340g) smoked sausage (andouille or kielbasa), sliced
- 2 tbsps olive oil
- 1 cup (200g) long-grain white rice
- 1 can (14.5 oz/410g) diced tomatoes, with juices
- 2 ½ cups (600 ml) chicken or seafood stock
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 2 bay leaves
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Protein Preparation: Sear sausage medallions in a skillet until caramelized, creating a rich golden crust. Remove and set aside while maintaining pan heat.
- Vegetable Foundation: Sauté onions, bell peppers, and celery in the same skillet until translucent, developing a fragrant aromatic base. Add garlic and traditional Creole seasonings – paprika, thyme, and oregano – stirring to prevent burning.
- Rice Integration: Toast rice within the vegetable mixture, allowing grains to absorb seasoning and develop nutty undertones. Sprinkle cayenne and black pepper for subtle heat and depth of flavor.
- Liquid Infusion: Pour diced tomatoes and stock into the skillet, returning browned sausage and nestling bay leaves. Reduce heat, cover, and simmer for 20 minutes, allowing rice to absorb liquid and flavors to meld.
- Final Assembly: Gently fold reserved shrimp into the jambalaya, allowing them to warm through without overcooking. Remove bay leaves and garnish with fresh green onions and parsley, creating a vibrant presentation typical of Louisiana cuisine.
Notes
- Master Protein Searing: Achieve golden-brown caramelization on sausage by using high heat and avoiding overcrowding the pan, which ensures maximum flavor development and textural complexity.
- Prevent Shrimp Overcooking: Cook shrimp just until they turn pink and translucent, removing from heat immediately to maintain tender, succulent texture and prevent rubbery consistency.
- Balance Spice Intensity: Adjust cayenne and black pepper according to personal heat tolerance, starting with minimal amounts and gradually increasing for controlled flavor profile.
- Rice Absorption Technique: Toast rice with vegetables before adding liquid to enhance nutty undertones and improve overall grain absorption, creating a more authentic jambalaya texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 7
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 150mg