Get ready to transport your taste buds to the vibrant streets of Louisiana with this mouthwatering Jambalaya that's about to become your new obsession! This isn't just another recipe - it's a flavor-packed journey that combines succulent shrimp, spicy Andouille sausage, and a symphony of Creole seasonings that will make your kitchen come alive. Whether you're a seasoned chef or a curious home cook, this Baba's Jambalaya promises to deliver a one-pot wonder that'll have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Creole
Serves: 6 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb Andouille sausage, sliced
- 1.5 cups long-grain rice
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 stalk celery, chopped
- 4 cloves garlic, minced
- 1 can diced tomatoes with green chilies
- 3 cups chicken broth
- 2 tbsp Cajun seasoning
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping onions, bell peppers, and celery. Slice Andouille sausage into rounds. Peel and devein shrimp, then pat dry with paper towels.
- Heat a large heavy-bottomed Dutch oven or cast-iron pot over medium-high heat. Add sliced Andouille sausage and cook until browned and slightly crispy, about 5-6 minutes. Remove sausage and set aside.
- In the same pot, add a small amount of oil if needed. Sauté chopped onions, green bell peppers, and celery (known as the Cajun holy trinity) until vegetables are soft and translucent, approximately 5-7 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Stir in Cajun seasoning, salt, and black pepper. Mix well to coat the vegetables with spices.
- Pour in diced tomatoes with green chilies and chicken broth. Scrape the bottom of the pot to release any browned bits for added flavor.
- Add long-grain rice and return the browned Andouille sausage to the pot. Stir to combine all ingredients.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender and liquid is mostly absorbed.
- In the last 5 minutes of cooking, gently add the shrimp on top of the rice. Cover and allow shrimp to steam until they turn pink and are just cooked through.
- Remove from heat and let the jambalaya rest, covered, for 5-10 minutes to allow flavors to meld and rice to fully absorb remaining liquid.
- Fluff the rice with a fork, gently mixing the shrimp throughout. Taste and adjust seasoning if needed.
- Serve hot in large bowls, garnishing with chopped fresh parsley or green onions if desired.
Tips
- Use a heavy-bottomed Dutch oven or cast-iron pot to ensure even heat distribution and prevent burning.
- Don't rush the sausage browning - those crispy edges add incredible depth of flavor to the entire dish.
- The "Cajun holy trinity" of onions, bell peppers, and celery is crucial - chop them uniformly for consistent cooking.
- Be careful not to overcook the shrimp. They should just turn pink and become opaque to maintain their tender texture.
- Let the jambalaya rest after cooking - this allows the rice to absorb remaining liquid and helps flavors meld together.
- For an extra flavor boost, use homemade chicken broth if possible, and don't be shy with the Cajun seasoning.
- Fresh herbs like parsley or green onions as a garnish can brighten the entire dish and add a fresh contrast to the rich flavors.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 220mg
