Shrimp Jambalaya

Name: Shrimp Jambalaya
Prep time: 20 min
Cook time: 42 min
Total time: 1 h 2 min
Yield: 6 servings
Cuisine: Cajun & Creole
Ingredients: 1 lb (450 g) large shrimp (21–25 count), peeled and deveined, tails removed, patted dry; 1 tsp (3 g) Cajun seasoning, for tossing with the shrimp; 12 oz (340 g) andouille sausage, sliced into ½-inch (1.25 cm) half-moons; 1 tbsp (15 ml) vegetable oil; 1 large (about 1½ cups) (225 g) large yellow onion, cut into ½-inch (1.25 cm) dice; 1 large (about 1 cup) (170 g) green bell pepper, seeded, cut into ½-inch (1.25 cm) dice; 2 ribs (about ¾ cup) (100 g) celery ribs, cut into ¼-inch (6 mm) slices; 4 cloves (12 g) garlic cloves, minced; 2 tbsp (32 g) tomato paste; 1 tbsp (8 g) Cajun seasoning; 1 tsp (1 g) dried thyme; 2 leaves (1 g) dried bay leaves, whole; 14½ oz can (411 g) canned diced tomatoes, undrained; 2½ cups (590 ml) low-sodium chicken broth, at room temperature or warmed; 2 cups (370 g) long-grain white rice, not rinsed; kosher salt, to taste, start with ½ teaspoon (3 g); 4 onions (60 g) green onions, thinly sliced; 2 tbsp (8 g) fresh flat-leaf parsley, chopped; Louisiana-style hot sauce, for serving (optional)

From the MyKitchenBank Kitchen

A one-pot Cajun classic: smoky andouille, the trio of onion, bell pepper and celery, and long-grain rice simmered in a tomato-spiked broth. Juicy shrimp steam on top at the end so they stay tender instead of turning rubbery.

Prep: 20 min
Cook: 42 min
Wait: 10 min
Total: 1 hr 12 min
Makes: About 9 cups (6 generous servings)

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Ingredients

6 servings

1 lb (450 g) large shrimp (21–25 count), peeled and deveined, tails removed, patted dry
1 tsp (3 g) Cajun seasoning, for tossing with the shrimp
12 oz (340 g) andouille sausage, sliced into ½-inch (1.25 cm) half-moons
1 tbsp (15 ml) vegetable oil
1 large (about 1½ cups) (225 g) large yellow onion, cut into ½-inch (1.25 cm) dice
1 large (about 1 cup) (170 g) green bell pepper, seeded, cut into ½-inch (1.25 cm) dice
2 ribs (about ¾ cup) (100 g) celery ribs, cut into ¼-inch (6 mm) slices
4 cloves (12 g) garlic cloves, minced
2 tbsp (32 g) tomato paste
1 tbsp (8 g) Cajun seasoning
1 tsp (1 g) dried thyme
2 leaves (1 g) dried bay leaves, whole
14½ oz can (411 g) canned diced tomatoes, undrained
2½ cups (590 ml) low-sodium chicken broth, at room temperature or warmed
2 cups (370 g) long-grain white rice, not rinsed
kosher salt, to taste, start with ½ teaspoon (3 g)
To finish
4 onions (60 g) green onions, thinly sliced
2 tbsp (8 g) fresh flat-leaf parsley, chopped
Louisiana-style hot sauce, for serving (optional)

Equipment (6)

5½- to 6-quart (5–5.5 L) heavy-bottomed pot with tight-fitting lid (enameled cast iron works well)
Large cutting board and sharp knife
Medium bowl for the shrimp
Wooden spoon or heatproof spatula
Slotted spoon and a plate
Instant-read thermometer

Steps

Before you start

Use a heavy pot with a tight-fitting lid. A thin pot scorches the rice on the bottom.
Measure the rice and broth exactly. Jambalaya rice has little room for error.
Don't rinse the rice. The surface starch helps give the dish its creamy-yet-separate texture.
Cajun seasoning brands vary a lot in salt. Taste the broth before you add the shrimp and adjust.

1
Prep and season shrimp
- Dice the onion, bell pepper and celery, mince the garlic, and slice the sausage and green onions.
- Pat the shrimp dry, then toss them in a medium bowl with 1 teaspoon Cajun seasoning.
- Cover and refrigerate until step 7.
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Ready when: Shrimp look evenly coated in seasoning and feel dry to the touch.
Tip: Dry shrimp pick up seasoning better and won't water down the rice.
2
Brown the sausage
- Heat the oil in a 5½- to 6-quart heavy pot over medium-high heat until it shimmers.
- Add the sliced andouille in a single layer and cook, stirring occasionally, for 4–5 minutes.
- Transfer to a plate with a slotted spoon, leaving the rendered fat in the pot.
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Ready when: Sausage slices are deeply browned at the edges and the bottom of the pot has a dark brown film (fond).
Tip: That brown film is flavor. Don't let it turn black. Lower the heat if it smokes.
3
Soften the vegetables
- Reduce the heat to medium.
- Add the onion, bell pepper and celery to the pot with a pinch of salt.
- Cook, stirring and scraping up the browned bits, for 6–7 minutes.
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Ready when: Onion is translucent and the vegetables are soft and slightly golden at the edges.
4
Bloom aromatics and spices
- Stir in the garlic, tomato paste, 1 tablespoon Cajun seasoning, thyme and bay leaves.
- Cook, stirring constantly, for 1–2 minutes.
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Ready when: Tomato paste darkens to brick red and the mixture smells fragrant and spicy.
Tip: Keep stirring so the garlic and paste don't scorch.
5
Add liquid and rice
- Pour in the diced tomatoes with their juice and the broth, scraping the bottom of the pot clean.
- Stir in the rice and the browned sausage.
- Taste the liquid.
- It should taste well seasoned, even slightly salty; add up to ½ teaspoon salt if needed.
- Bring to a boil over high heat, about 5 minutes.
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Ready when: Liquid is boiling steadily across the whole surface, and the rice is evenly spread in a level layer.
Tip: Give it one final stir here, then stop stirring. Stirring while the rice cooks makes it gummy.
6
Simmer covered
- Once boiling, give the pot one last stir, cover with the lid, and reduce the heat to low.
- Cook undisturbed for 15 minutes.
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Ready when: Most of the liquid is absorbed and the rice is just starting to turn tender but still has a slight bite.
Tip: Don't lift the lid. Escaping steam leaves the rice undercooked.
7
Steam the shrimp
- Remove the lid and quickly scatter the seasoned shrimp over the rice in a single layer, gently pressing them in slightly.
- Cover again and cook on low for 7–8 minutes more.
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Ready when: Shrimp are pink and opaque, curled into a loose C, and register 145°F (63°C) in the thickest part.
Tip: Tight 'O' shapes mean overcooked shrimp. Pull the pot off as soon as they're opaque.
8
Rest off the heat
- Turn off the heat and leave the pot covered for 10 minutes so the rice finishes steaming and firms up.
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Ready when: Rice grains are tender, separate and no longer wet on top.
9
Fluff and serve
- Remove and discard the bay leaves.
- Gently fold the shrimp and rice together with a fork, lifting from the bottom to loosen any rice that has stuck.
- Fold in most of the green onions and parsley, saving a little to sprinkle on top.
- Serve hot with hot sauce on the side.
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Ready when: Rice is fluffy and glistening, and the shrimp are evenly distributed.
Tip: Fold gently so the rice doesn't mash.

Good to know

Tips

Use long-grain white rice. Medium-grain gets sticky, and parboiled or converted rice needs more liquid and time.
Keep the heat low for the simmer. If you hear loud sizzling or smell scorching, lower the heat; a heat diffuser helps on strong burners.
Buy shell-on shrimp when possible and simmer the shells in the broth for 10 minutes, then strain, for a richer base.
Don't skip the rest. It finishes the rice and keeps the bottom from becoming mushy.

Make ahead

Chop the onion, bell pepper, celery and garlic and slice the sausage up to 1 day ahead; refrigerate in separate containers. Season the shrimp up to 4 hours ahead and keep refrigerated. Cook the rice base fresh. The dish is best served the same day.

Storage & reheating

Cool within 1 hour. Refrigerate in an airtight container for up to 3 days. Freezing isn't recommended because the shrimp turn rubbery, but the rice and sausage alone freeze up to 2 months. Reheat in a covered skillet or pot over low heat with 1–2 tablespoons water or broth per serving until steaming hot, or microwave covered, stirring halfway, until it reaches 165°F (74°C).

Substitutions

andouille sausage → smoked sausage (kielbasa) or smoked chorizo. Use the same weight. Add ¼ teaspoon extra Cajun seasoning for heat if the sausage is mild.
green bell pepper → red bell pepper. Gives a slightly sweeter result. Traditional is green.
low-sodium chicken broth → seafood stock or shrimp stock. Use the same amount for a deeper seafood flavor. Use low-sodium.
Cajun seasoning → ½ tsp each smoked paprika, garlic powder and onion powder, plus ¼ tsp each cayenne, black pepper and dried oregano. Per tablespoon. Add salt to taste, since homemade blends have none.