Equipment
Ingredients
Proteins
- 250 g andouille sausage, sliced into rounds
- 450 g large shrimp, peeled and deveined
Vegetables (The Trinity)
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Pantry & Seasonings
- 30 ml olive oil
- 300 g long-grain white rice
- 700 ml chicken broth
- 400 g canned diced tomatoes
- 15 g cajun seasoning
- 2 g dried thyme
- 1 bay leaf
- 2 green onions, sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 754 kcal
- Protein
- 45 g
- Carbohydrates
- 87 g
- Fat
- 57 g
- Fiber
- 7 g
- Sugar
- 6 g
- Sodium
- 1777 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 185 mg
- Potassium
- 1126 mg
- Calcium
- 324 mg
- Iron
- 8.1 mg
- Magnesium
- 104 mg
- Phosphorus
- 463 mg
- Zinc
- 3.3 mg
- Vitamin A
- 160 mcg
- Vitamin C
- 32 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 2.9 mg
- Vitamin K
- 54 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.23 mg
- Niacin
- 2.4 mg
- Folate
- 26 mcg
- Water
- 323 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat olive oil in a large Dutch oven over medium-high heat (approx 190°C/375°F). Add the sliced sausage and brown on both sides to render the fat.
Add the onion, bell pepper, and celery. Sauté in the rendered fat until the vegetables soften and onions become translucent.
Stir in the minced garlic, Cajun seasoning, and dried thyme. Cook for 1 minute until fragrant, being careful not to burn the garlic.
Add the uncooked rice. Stir constantly for about 1 minute to toast the grains and coat them in the seasoned oil.
Pour in the chicken broth and undrained diced tomatoes. Add the bay leaf. Scrape the bottom of the pot to release any browned bits (fond).
Bring the mixture to a boil, then reduce heat to low (simmer). Cover the pot tightly with a lid and cook for 15 minutes undisturbed.
Remove the lid quickly and arrange the raw shrimp on top of the rice mixture. Replace the lid immediately and continue to cook on low for another 5-7 minutes until shrimp are opaque and pink.
Turn off the heat. Let the pot rest, covered, for 5 minutes. Remove the bay leaf, fluff the rice with a fork to mix the shrimp and sausage evenly, garnish with green onions, and serve.
Chef's Notes
- Resist the urge to uncover the pot during the main 15-minute simmer; steam is essential for cooking the rice evenly.
- If using a salt-heavy Cajun seasoning (like Tony Chachere's), omit any extra salt and use low-sodium broth to avoid an overly salty dish.
- For a deeper flavor profile, you can sear the shrimp in the first step, remove them, and add them back at the very end just to warm through, though the steaming method in the recipe is faster and easier.
- The 'Holy Trinity' (onions, bell peppers, celery) is the base of almost all Cajun and Creole cooking; ratio is usually 2:1:1 onion to pepper and celery.
Storage
Refrigerator: 3 days — Store in an airtight container. Shrimp texture may toughen upon reheating.
Freezer: 3 months — Rice texture may become slightly softer after freezing and thawing.
Reheating: Reheat gently on the stove with a splash of water or broth to rehydrate the rice.
Troubleshooting
Rice is still crunchy after cooking time
Cause: Heat was too high causing liquid to evaporate too fast, or lid was not tight enough
Fix: Add 30-50ml of hot water or broth, cover, and steam on very low heat for another 5 minutes
Prevention: Keep heat on lowest setting during simmer and ensure lid seals well
Dish is too mushy or wet
Cause: Too much liquid used or rice was stirred excessively during cooking
Fix: Remove lid and let it rest for 10 minutes; excess moisture will steam off and starches will set
Prevention: Measure liquids precisely and do not stir rice once the lid goes on
Cultural Context
Jambalaya is a hallmark of Louisiana cuisine, heavily influenced by Spanish Paella and French Provencal cooking. This recipe is a 'Creole' style jambalaya (red jambalaya) characterized by the use of tomatoes, which distinguishes it from the 'Cajun' style (brown jambalaya) common in rural Louisiana which relies on the fond from browned meats for color.
