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Jambalaya with shrimps and smoked sausage

Based on 43 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“Jambalaya is a famous rice dish known from Cajun cooking and Creole cuisine in Louisiana. The original recipe contains a smoked sausage called andouille, but if you can’t find it, just use any other smoked sausages. It’s sometimes even cooked with alligator meat, chicken, pork, and other seafood, so just go with what you like best.”

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
250 g long-grain rice
500 g shrimp
smoked sausages
onion
red bell pepper
2 stalks celery
scallions
400 g canned crushed tomatoes
500 ml chicken stock
bay leaves
2 tsp dried thyme
2 tsp dried oregano
2 tsp sweet paprika powder
1 tsp white pepper
1 tsp pepper
1 tsp cayenne pepper
1 tsp garlic powder
salt
pepper
olive oil (for frying)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • frying pan

Nutrition per serving

Cal
465
Protein
30 g
Fat
7 g
Carb
70 g
  • Step 1/4

    Dice onion and bell pepper. Thinly slice celery. Finely slice scallions and set aside for later. Slice sausages to about 5 mm thick.
    • onion
    • red bell pepper
    • 2 stalks celery
    • scallions
    • smoked sausages
    • cutting board
    • knife

    Dice onion and bell pepper. Thinly slice celery. Finely slice scallions and set aside for later. Slice sausages to about 5 mm thick.

  • Step 2/4

    Heat olive oil in a frying pan and fry shrimps for approx 1 min. on either side . Remove from the pan and set aside. Add sliced sausage and fry until golden brown.
    • 500 g shrimp
    • olive oil (for frying)
    • frying pan

    Heat olive oil in a frying pan and fry shrimps for approx 1 min. on either side . Remove from the pan and set aside. Add sliced sausage and fry until golden brown.

  • Step 3/4

    Add cut vegetables to the frying pan and fry for approx. 5 min. Add rice and fry for approx. 3 min. Then add canned tomatoes, chicken stock, bay leaves, dried thyme, dried oregano, sweet paprika powder, white pepper, black pepper, cayenne pepper, and garlic powder. Season with salt. Stir until combined, then add a lid, and simmer over low heat for approx. 25 min.
    • 250 g long-grain rice
    • 400 g canned crushed tomatoes
    • 500 ml chicken stock
    • bay leaves
    • 2 tsp dried thyme
    • 2 tsp dried oregano
    • 2 tsp sweet paprika powder
    • 1 tsp white pepper
    • 1 tsp pepper
    • 1 tsp cayenne pepper
    • 1 tsp garlic powder
    • salt

    Add cut vegetables to the frying pan and fry for approx. 5 min. Add rice and fry for approx. 3 min. Then add canned tomatoes, chicken stock, bay leaves, dried thyme, dried oregano, sweet paprika powder, white pepper, black pepper, cayenne pepper, and garlic powder. Season with salt. Stir until combined, then add a lid, and simmer over low heat for approx. 25 min.

  • Step 4/4

    Just before the rice is done, add shrimps back to the frying pan, stir to combine, and simmer for approx. 2 min. Serve jambalaya with rice and garnish with scallions. Enjoy!

    Just before the rice is done, add shrimps back to the frying pan, stir to combine, and simmer for approx. 2 min. Serve jambalaya with rice and garnish with scallions. Enjoy!