Shrimp and Sausage Jambalaya
To make a truly authentic jambalaya, you should use ingredients indigenous to Louisiana, like filet gumbo, Andouille sausage, crawfish, and Tasso.
Serves: 6Hands-on: 45 minutesTotal: 1 hourDifficulty: Easy
- 1 cup ham, cubed
- ½ cup vegetable oil
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced green bell pepper
- 5 cloves garlic, minced
- ½ tsp. dried thyme
- ½ tsp. ground black pepper
- ¼ tsp. cayenne pepper
- 3 cups long-grain white rice
- 4 cups chicken broth
- 2 bay leaves
- ¼ tsp. salt
- 1 lb. Andouille or kielbasa smoked sausage, sliced
- ½ cup diced tomatoes
- ½ lb. shrimp, peeled and deveined
- Brown the ham in the vegetable oil in a large pot. Remove it and set aside.
- Add the onion, celery, green pepper, and garlic to the pot and sauté until tender. Add the thyme, black pepper, cayenne pepper, and rice and cook for 5 minutes, stirring occasionally.
- Add chicken broth, browned ham, bay leaves, salt, kielbasa, and tomatoes. Stir to combine, bring mixture to a simmer over medium heat, and cover the pot with a lid.
- Simmer 15 minutes, add the shrimp on top, return the lid, and continue to cook 5–7 more minutes. Make sure the shrimp are pink. Remove the bay leaves and serve hot.