Easy Jambalaya Recipe with Shrimp and Andouille Sausage
When I look back throughout my culinary career I always seem to make things in 10 year increments. It’s like I hear about it, I make it, and then for some reason I don’t make it again for another 10 years, and the same goes with this easy jambalaya recipe.
I first learned how to make jambalaya when I was working at a country club from a southern chef. I don’t exactly remember how I did it but I remember it being packed with chicken, sausage and shrimp and it being absolutely delicious. It was like the cajun’s version of risotto with in your face flavor. Ever since then I’ve loved jambalaya but as I stated before I’ve seriously only made it 3 times in my life.
SUBSCRIBE for more great recipes: https://bit.ly/2zql9ha
MORE GREAT SEAFOOD RECIPES:
Potato Crusted Salmon: https://bit.ly/2HS3fUf
Shrimp and Grits: https://bit.ly/2HOAE2d
Halibut Fish Tacos: https://bit.ly/2ldYifH
Tuna Poke Tostada: https://bit.ly/2ybM6W1
Clam Chowder: https://bit.ly/2t4Gzuk
Lobster Tortellini: https://bit.ly/2sYxm7L
Easy Jambalaya Recipe with Shrimp and Andouille Sausage
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12
Ingredients
For the Cajun Spices:
2 tablespoons of sea salt
2 teaspoons of ground mustard
1 tablespoon of onion powder
1 tablespoon of garlic powder
1/2 teaspoon of white pepper
1 teaspoon of cumin
1/2 teaspoon of cayenne pepper
1 tablespoon of paprika
1 tablespoon of thyme
For the Jambalaya:
8 strips of chopped bacon
4 tablespoons of unsalted butter
2 peeled and small diced sweet onions
6 small diced stalks of celery
1 each seeded and small diced red and green bell pepper
4 finely minced cloves of garlic
4 slices vine ripe tomatoes
4 slices andouille sausage links
3 each sliced chicken thighs and tenders
2 cups of chicken stock
2 1/2 cups of long grain rice
1 pound of peeled deveined and diced shrimp
optional garnish: chopped parsley green onions and thyme
Instructions
1. Cajun spices: combine all ingredients together in a small bowl and set aside. Note there will be some leftover.
2. Jambalaya: In a large dutch oven pot over medium heat add in the bacon and cook until the lardons are crispy. set them aside.
3. Add the butter to the pot and caramelize the onions, about 20 minutes. Once brown add in the celery, peppers, garlic, tomatoes and 2 teaspoons of the spice blend. Stir and simmer on medium heat for 10 minutes.
4. Next, add in the sausage and chicken and cook until the chicken is done, about 10 minutes.
5. Add in the chicken stock, rice, shrimp and 2 more teaspoons of the spice blend. Stir and cover and cook for 15 to 18 minutes or until the rice is cooked.
6. Serve with optional garnishes!
Recipe Video:
