📝 About This Recipe
This soulful Creole classic captures the vibrant spirit of New Orleans, blending succulent shrimp with the 'Holy Trinity' of aromatic vegetables and perfectly seasoned rice. Unlike its Cajun cousin, this 'red' jambalaya features a rich tomato base that balances the smoky heat of andouille sausage and traditional spices. It is a hearty, one-pot celebration of deep Southern flavors that is guaranteed to transport your senses to the French Quarter.
🥗 Ingredients
The Proteins
- 1.5 pounds Large Shrimp (peeled and deveined, tails on or off per preference)
- 12 ounces Andouille Sausage (sliced into 1/4 inch rounds)
The Holy Trinity & Aromatics
- 1 large Yellow Onion (finely diced)
- 1 medium Green Bell Pepper (diced)
- 3 stalks Celery (diced)
- 4 cloves Garlic (minced)
Pantry & Liquids
- 2 cups Long-Grain White Rice (rinsed until water runs clear)
- 3 cups Chicken Stock (low sodium preferred)
- 14.5 ounces Crushed Tomatoes (canned)
- 1 tablespoon Tomato Paste
- 2 tablespoons Vegetable Oil
Seasonings & Garnish
- 2 tablespoons Cajun Seasoning (adjust based on salt content)
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves (whole)
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Hot Sauce (Louisiana style, plus more for serving)
- 1/2 cup Green Onions (sliced)
- 1/4 cup Fresh Parsley (chopped)
👨🍳 Instructions
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1
In a small bowl, toss the raw shrimp with 1/2 tablespoon of the Cajun seasoning and set aside in the refrigerator to marinate.
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2
Heat the vegetable oil in a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat.
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3
Add the sliced andouille sausage and cook until browned and the fat has rendered, about 5-6 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
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4
Add the onion, bell pepper, and celery (the 'Holy Trinity') to the pot. Sauté for 6-8 minutes until the vegetables are soft and the onions are translucent.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells fragrant.
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6
Add the rinsed rice to the pot. Stir well to coat every grain in the oil and aromatics, toasting the rice for about 2 minutes.
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7
Pour in the crushed tomatoes, chicken stock, Worcestershire sauce, hot sauce, bay leaves, dried thyme, and the remaining Cajun seasoning.
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8
Return the browned sausage to the pot and stir to combine. Bring the mixture to a rolling boil.
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9
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes. Do not lift the lid during this time!
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10
After 20 minutes, check the rice. If it is tender and most liquid is absorbed, gently fold in the seasoned raw shrimp.
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11
Cover the pot again and cook for an additional 5-7 minutes, or until the shrimp are pink, opaque, and cooked through.
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12
Remove from heat. Discard the bay leaves and let the jambalaya rest, covered, for 5 minutes to allow the flavors to harmonize.
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13
Fluff the rice gently with a fork, stir in the fresh parsley and half of the green onions, and serve immediately.
💡 Chef's Tips
Always rinse your rice thoroughly to remove excess starch; this ensures fluffy, individual grains rather than a gummy texture. If using a store-bought Cajun seasoning, check the salt content before adding more salt to the dish. For an extra layer of flavor, use a homemade shrimp stock by boiling the shrimp shells with a bit of onion and celery for 20 minutes. Avoid overcooking the shrimp; they should be just-opaque and 'C' shaped—if they curl into a tight 'O', they are overdone. If you prefer a smokier flavor, you can add a pinch of smoked paprika or use a smoked ham hock during the simmering stage.
🍽️ Serving Suggestions
Serve with a side of buttery, toasted French bread to soak up any extra juices. A crisp, cold wedge salad with blue cheese dressing provides a refreshing contrast to the spicy heat. Pair with a chilled Abita Amber ale or a crisp Sauvignon Blanc to balance the bold Creole spices. Offer extra hot sauce and lemon wedges at the table for guests to customize their acidity and heat levels. For a true Southern feast, serve alongside a bowl of slow-cooked collard greens.