Cajun Shrimp & Andouille Jambalaya

Photo: Amadscientist · CC BY-SA 3.0 · source

New Orleans in one pot: smoky andouille, the Cajun trinity, tomatoes and rice simmered in spiced broth with shrimp folded in at the end.

Ingredients

• 12 oz andouille sausage, sliced
• 1 lb shrimp, peeled
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves
• 1 can diced tomatoes
• 1½ cups long-grain rice
• 3 cups chicken broth
• 1½ tbsp Cajun seasoning
• green onions

From your pantry: 1 tbsp oil, 2 bay leaves, hot sauce.

Instructions

1. Brown the sausage in the oil in a Dutch oven, 5 minutes. Add the onion, pepper and celery and cook until soft, 6 minutes.
2. Add the garlic, Cajun seasoning and rice and stir 1 minute.
3. Add the tomatoes, broth and bay leaves. Bring to a boil, cover and simmer on low 20 minutes without lifting the lid.
4. Toss the shrimp with a pinch of Cajun seasoning, scatter over the rice, cover and cook 5 to 7 minutes until pink.
5. Fluff gently and serve with green onions and hot sauce.

Tip: Keep the lid on while the rice simmers. Lifting it lets out the steam the rice needs.

Nutrition per serving

Good for

You might also like

Chicken & Andouille Gumbo90 min · 685 kcal · 39 g proteinRed Beans & Rice with Andouille60 min · 575 kcal · 24 g proteinNew Orleans Muffuletta with Olive Salad80 min · 780 kcal · 35 g proteinBlackened Catfish with Cajun Dirty Rice40 min · 730 kcal · 43 g proteinNew Orleans Grillades & Grits110 min · 595 kcal · 45 g proteinFried Shrimp Po' Boys with Cajun Rémoulade45 min · 760 kcal · 48 g proteinCajun Chicken Sauce Piquante over Rice75 min · 670 kcal · 47 g proteinCajun Andouille & Potato Hash with Fried Eggs35 min · 570 kcal · 24 g protein