Jambalaya

Sweet and tender shrimp, spicy andouille sausage and Cajun style rice make this the perfect hearty comfort food!

One pan dishes are some of our favorites

Your basically building a full meal from the ground floor up in one place which will just equal maximum flavor

And jambalaya is a perfect example!

What is Jambalaya exactly?

At its core, Jambalaya is a one-pot stew built on layers of flavor. It begins with the “holy trinity” of Louisiana cuisine, onion, bell pepper, and celery, seasoned & sautéed to aromatic perfection.

To that base, cooks add French-style sausage, rice, and the region’s abundant seafood, usually crawfish or shrimp, depending on the season. Each ingredient plays a role in building that rich, smoky, and slightly spicy flavor that makes Jambalaya so irresistible.

So let’s start cooking!

We have 2 pounds of peeled and deveined shrimp

Next we will need 1 tablespoon of Cajun seasoning – our favorite is The Spice Apothecary’s Hella Cajun.

Sprinkle the shrimp with the seasoning

Mix the spices into the shrimp and refrigerate while we prepare the rest

This will allow the flavors to meld

Next we will need 1 1/2 pounds of andouille sausage (roughly 2 links)

Andouille sausage is a French and Cajun style smoked sausage that is made from pork and has a little spice kick

You can certainly substitute any kind of smoky sausage

Slice the sausage lengthwise

Then on the bias into chunks

Next up is the cajun holy trinity

What is the holy trinity in cooking?

The holy trinity in any cooking usually refers to three vegetables that are cooked to create a base flavor for a dish. Classically it is onions, carrots and celery

In Cajun or creole cooking it is usually onions, celery and green bell peppers. Of course in Simply Sunday’s land we are using the Cajun trinity but adding red bell pepper, jalapeno pepper and garlic for an extra pop of flavor and color

Peel and chop 1 onion and 2 garlic cloves, next remove the seeds and ribs from 1 red bell pepper, 1 green bell pepper and 1 jalapeno pepper and give them a chop

Then chop 2 stalks of celery

We will also need another tablespoon of Cajun seasoning, 1 tablespoon of hot sauce, 1 tablespoon of Worcestershire sauce and a pinch each of kosher salt and ground black pepper

Okay! Now that we are prepped, let’s get cooking

Add 2 tablespoons of olive oil to a pan over medium heat and add in the sausage

Cook for 3-4 minutes stirring occasionally until the sausages are lightly browned

Remove the sausage and set aside

Add 2 tablespoons of butter to the pan you cooked the sausage in and stir it around to get up the bits of sausage and oil left behind

This will just add flavor

Remember we are building a delicious dish here

Add the veggies to the pan

Sprinkle the Cajun seasoning and salt and pepper over the veggies and add in the hot sauce and Worcestershire

Mix to combine and cook, sweating the veggies for 4-6 minutes

You want them to start to soften up a bit but you still want to retain some of the texture

Next up we will need 1 cup of tomato sauce, 4 cups of chicken stock (more if needed) and 2 cups Jasmine rice (Or any long grained white rice)

Click on our link to make Homemade Instant Pot Chicken Stock

If you don’t have any left over sauce sitting around substitute 1 cup of crushed tomatoes from a can

Add the sauce to the veggies and stir to mix in

Add in the 2 cups of rice

Stir the rice around to coat it with the tomatoes and veggies and let it cook 1-2 minutes to toast and release more flavor

Add the sausage back in along with the chicken stock and stir to combine

Turn the heat up and bring to a boil then reduce to a simmer and cover

Cook for 20-25 minutes or until most of the stock has been absorbed and the rice is mostly cooked

Keep an eye on things to make sure you don’t need to add any extra stock

Looking good

When the rice is mostly cooked through add the shrimp to the pan and gently fold them in

Cook for 3-4 minutes or until the shrimp are pink and firm and the rice is cooked

Next we will need a nice fresh garnish

Thinly slice 2 scallions on the bias and chop 1 tablespoon of fresh parsley

Sprinkle the scallions and parsley over the jambalaya and serve family style!!!

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Enjoy!!!

Simply Sundays! ~ Jambalaya

Servings: 6-8
Time: Prep 15 Min, Cook 35 Min
Difficulty: Medium
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Ingredients

2 pounds of shrimp (peeled and deveined)

1 1/2 pounds of andouille sausage

2 tablespoons of olive oil

2 tablespoons of butter

1 onion

2 celery stalks

1 red bell pepper

1 green bell pepper

1 jalapeno

2 garlic cloves

2 tablespoons of Hella Cajun (divided)

1 tablespoon of hot sauce

1 tablespoon of Worcestershire sauce

1 pinch each of kosher salt and ground black pepper

1 cup of tomato sauce (or 1 cup of crushed tomatoes)

2 cups of jasmine rice (or long grain white rice)

4 cups of chicken stock

2 scallions

1 tablespoon of fresh chopped parsley

Directions

Sprinkle 2 pounds of peeled and deveined shrimp with 1 tablespoon of Hella Cajun seasoning. Mix the spices into the shrimp and refrigerate while we prepare the rest. This will allow the flavors to meld

Slice 2 links of andouille sausage in half lengthwise. Then slice into chunks on a bias. Add 2 tablespoons of olive oil to a pan over medium heat and add in the sausage. Cook for 3-4 minutes stirring occasionally until the sausages are lightly browned. Remove the sausage and set aside. Add 2 tablespoons of butter to the pan you cooked the sausage in and stir it around to get up the bits of sausage and oil left behind

Peel and chop 1 onion and 2 garlic cloves, next remove the seeds and ribs from 1 red bell pepper, 1 green bell pepper and 1 jalapeno pepper and give them a chop. Then chop 2 stalks of celery

Add the veggies to the pan and sprinkle with the 1 tablespoon of Hella Cajun seasoning then add 1 tablespoon of hot sauce, 1 tablespoon of Worcestershire sauce and a pinch each of kosher salt and ground black pepper. Mix to combine and cook, sweating the veggies for 4-6 minutes

Add 1 cup of tomato sauce to the veggies and stir to mix. Add in 2 cups of jasmine rice (or long grain white rice). Stir the rice around to coat it with the tomatoes and veggies and let it cook 1-2 minutes to toast and release more flavor

Add the sausage back into the pan along with 4 cups of chicken stock and stir to combine. Turn the heat up and bring to a boil then reduce to a simmer and cover. Cook for 20-25 minutes or until most of the stock has been absorbed and the rice is mostly cooked. Keep an eye on things to make sure you don’t need to add any extra stock

When the rice is mostly cooked through add the shrimp to the pan and gently fold them in. Cook for 3-4 minutes or until the shrimp are pink and firm and the rice is cooked

Thinly slice 2 scallions on the bias and chop 1 tablespoon of fresh parsley. Sprinkle these over the jambalaya and serve family style

Love one pan meals? Click on our links for other great recipes!!

One Pan Chicken with Apple Stuffing

Chicken Scarpariello

Beef Burgundy Stew

Tools used to make this recipe

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

NuWave Flex Precision Induction Cooktop

Pyrex Mixing Bowl

Pyrex Prepware 1-Cup Measuring Cup

Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear