Louisiana Shrimp and Sausage Jambalaya
Louisiana shrimp and sausage jambalaya cooks rice, andouille, prawns, tomato, and the Cajun-style trinity in one savory pot.
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1 hrtotal
Prep 20 min · Cook 40 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Medium
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
No inactive time; the rice cooks covered, then the prawns are added near the end so they stay tender.
Method
Heat the measured oil in a heavy pot over medium heat. Add the andouille sausage and cook until lightly browned and fragrant.
Add the onion, celery, and green bell pepper. Cook until softened, then stir in the garlic, smoked paprika, oregano, salt, and black pepper.
Stir in the rice so the grains are coated with the seasoned fat. Add tomato puree, warm chicken stock, and the bay leaf.
Cover and simmer on low heat until the rice is almost tender and most of the liquid is absorbed.
Place the prawns on top, cover again, and cook just until the prawns turn opaque and the rice is fully cooked. Rest briefly, remove the bay leaf, and finish with spring onion greens.
How to tell it's done
The jambalaya should be moist but not soupy, with tender rice and just-cooked prawns.
Getting it right
Tip
Do not stir too much after the rice starts simmering; gentle cooking helps the grains stay separate instead of turning mushy.
What to serve it with
Serve hot as a complete one-pot meal with a simple green salad or lemon wedges on the side.
Substitutions
- If andouille sausage is unavailable, use another smoked sausage, but the Louisiana character will be milder.
- Use low-salt chicken stock if the sausage is very salty.
- Add the prawns near the end so they stay tender instead of rubbery.
- Rice absorbency can vary, so keep the heat low and rest the covered pot before serving.
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