This Jambalaya with Sausage and Shrimp is a savory dish full of that bold creole flavor. It will surely become a weeknight staple in your household.
Jambalaya is a Louisiana-born dish with roots in Spanish and French cuisine. It was inspired by both the French style of pilaf and the Spanish dish paella.
Jambalaya commonly consists of andouille sausage, chicken or pork, and seafood such as shrimp or crawfish cooked with white rice, along with a seasoning combination of onion, celery, bell pepper, cayenne pepper, and thyme. This gives Jambalaya its Creole/Cajun flavors, making it an incredibly flavorful dish.
There are two types of Jambalaya: Creole and Cajun. The primary difference between them is that Creole Jambalaya – also known as Red Jambalaya – includes tomatoes, whereas Cajun Jambalaya does not. Both use the so-called holy trinity – onion, celery, and bell pepper (usually green).
What do you need for Jambalaya with Sausage and Shrimp?
- Andouille Sausage
- Extra Large or Jumbo Shrimp
- Diced Ham
- Celery
- Green Bell Pepper
- Jalapenos
- Sweet Yellow Onion
- Green Onions
- Cilantro
- Long Grain Rice
- Worcestershire Sauce
- Roasted Garlic Bouillon Base
- Dried Thyme
- Dried Oregano
- Gumbo File
- AP Flour
- Canola Oil (or other vegetable oil)
- Garlic (minced)
- Fire-Roasted Diced Tomatoes
- Vegetable Stock (or broth)
- Salt + Pepper
What is Andouille Sausage, and what is the difference from regular sausage?
Andouille sausage is different because instead of being a minced meat stuffing, the filling is instead chopped or sliced, giving it a chunkier texture. It also has an intense flavor that most likely comes from smoking while cooking and can range anywhere between spicy to mild, depending on what was used. If you can’t find andouille sausage, you can use smoked sausage instead.
Start by making your roux with 2 tbsp of canola oil (or other vegetable oil) and 2 tbsp of all-purpose flour. Heat a stock pan or deep skillet over medium heat. Add the oil and flour, whisking to blend, and slowly brown the roux for 5-6 minutes. Be careful not to burn your roux.
Toss in the celery, jalapenos, green bell peppers, and onion, and saute for 4-5 minutes until they begin to soften. Add in the garlic and roasted garlic bouillon base and stir together.
Add the andouille sausage, ham, oregano, thyme, and gumbo file and mix them together. Let cook for 3-4 minutes.
Next, add the fire-roasted diced tomatoes and Worcestershire sauce, then let bring to a boil. Stir it often to prevent the bottom from sticking (AKA Fond). If any areas are beginning to stick, use a wooden spoon or spatula to loosen the fond, which adds to the dish’s flavor.
Once it begins to boil, reduce to medium-low, then add in the uncooked rice and vegetable stock (or broth) and simmer uncovered for 25-30 minutes.
Add in the shrimp, 3/4 cup of green onions, and cilantro, and stir together. Cook for another 12-15 minutes until the shrimp is pink and opaque. Salt and pepper to taste.
Serve this dish warm for the best flavor and top with leftover green onions. Serve alongside a few slices of toasted baguette bread to enjoy this delightful dish!
Have some leftovers?
Store any leftovers in an air-tight food-safe container for up to 3-4 days in the fridge. Reheat in the microwave until warm throughout.
What to serve with Jambalaya.
- Salad.
- Cornbread.
- Corn on the Cob.
- Creamed Corn.
- Cheddar Biscuits.
- La Petit Petit Francais Mini Baguettes
Ingredients
- 1 lb extra-large or jumbo shrimp tails on
- 12 oz 12 oz smoked andouille sausage thinly sliced
- 8 oz cooked ham diced
- 2 tbsp canola oil
- 2 tbsp AP Flour
- 1 sweet yellow onion diced
- 3 stalks celery diced
- 2 jalapenos diced
- 6 green bell pepper diced
- 1 cup green onions diced, plus extra to garnish
- 1 tbsp garlic minced
- 1 tsp roasted garlic bouillon base
- 1 tbsp Worcestershire sauce
- 2 tsp dried oregano
- ½ tsp dried thyme
- 1½ tbsp gumbo file
- 14 oz can of fire-roasted diced tomatoes
- 1 cup uncooked parboiled long-grain rice Rinsed, if not parboiled
- 2 cups vegetable stock Water or Vegetable Broth if desired
- salt + pepper to taste
- 2 tbsp cilantro chopped
Instructions
- Heat the oil in a large pot over medium heat.
- Add in the flour, and stir until it begins to turn light brown in color (about 5-6 minutes). DO NOT LET IT BURN.
- Once browned, add the onions, celery, bell pepper, jalapenos, garlic, and roasted garlic base and stir for 4-5 minutes until they are soft.
- Toss in the ham, andouille sausage, thyme, gumbo file, and oregano. Stir and let cook for another 3-4 minutes.
- Add in the tomatoes and Worcestershire sauce, then bring to a boil.
- Pour in the rice and vegetable stock, reduce to medium-low, and simmer uncovered for 25-30 minutes.
- Stir in the shrimp, ¾ cup green onions, cilantro, and season with salt + pepper to taste. Then cook for another 12-15 minutes until shrimp are pink and opaque. Salt and pepper to taste.
- Serve warm and top with the remaining green onions with a few pieces of baguette bread. Enjoy!