Description
This Savory Shrimp and Sausage Jambalaya is a comforting and flavorful one-pot dish perfect for a cozy night in. Featuring a blend of Cajun spices, tender shrimp, smoked sausage, and vibrant vegetables simmered together with long-grain rice, this classic Louisiana-inspired meal offers a hearty and satisfying experience with just 30 minutes of prep and cook time.
Ingredients
Scale
Proteins
- 1 lb large shrimp (peeled and deveined)
- 8 oz smoked sausage (sliced)
Vegetables
- 1 medium onion (diced)
- 1 cup bell peppers (mixed colors, diced)
- 1 cup celery (chopped)
- 3 cloves garlic (minced)
- 1 cup okra (sliced)
- 2 tbsp green onions (chopped, for garnish)
Pantry Items & Spices
- 1 cup long-grain rice (not quick-cooking)
- 2 cups chicken broth (can substitute with vegetable broth)
- 2 tbsp Cajun seasoning
- 14.5 oz canned diced tomatoes
- to taste hot sauce (for extra heat)
- olive oil (for sautéing, about 1-2 tbsp)
Instructions
- Sauté the vegetables: In a large pot over medium heat, add a splash of olive oil and sauté diced onion, bell peppers, and celery until they soften, about 5 minutes, stirring occasionally to prevent sticking.
- Add garlic: Toss in the minced garlic and cook for an additional minute, stirring frequently until fragrant but not browned to maintain its flavor.
- Cook the sausage: Stir in the sliced smoked sausage and cook for about 3-4 minutes until the sausage pieces start to brown, releasing their smoky flavor into the pot.
- Add seasonings and tomatoes: Sprinkle in the Cajun seasoning and add the canned diced tomatoes. Stir everything until combined and let the mixture simmer for about 2 minutes, allowing the flavors to meld.
- Add rice and broth: Gradually pour in the chicken broth and add the long-grain rice, stirring well to combine. Increase the heat to bring the mixture to a boil.
- Simmer the rice: Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer undisturbed for 15 minutes until the rice is tender and has absorbed most of the liquid.
- Cook the shrimp: Gently fold in the shrimp and sliced okra into the pot. Cover again and cook for another 5 minutes until the shrimp turn pink and opaque, indicating they are fully cooked.
- Adjust seasoning: Taste the jambalaya and adjust seasoning with salt, pepper, or additional Cajun seasoning as desired. Add hot sauce for more heat if preferred.
- Rest and garnish: Remove the pot from heat and let the jambalaya rest for a few minutes to thicken slightly. Sprinkle chopped green onions on top before serving to add a fresh, vibrant finish.
Notes
- Use long-grain rice and not quick-cooking rice for the best texture.
- You can substitute chicken broth with vegetable broth for a lighter flavor or vegetarian option.
- Adjust the amount of Cajun seasoning and hot sauce to control the spice level to your preference.
- Okra adds a traditional touch and slight thickening; if unavailable, it can be omitted or replaced with another vegetable like zucchini.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop.
