Dinner · 55 min · cajun

Shrimp Jambalaya

Weeknight-friendly Cajun cooking: Shrimp Jambalaya comes together in 55 minutes with large shrimp, andouille sausage, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Large shrimp
• 8 oz Andouille sausage
• 2 cups Long-grain rice
• 1 Yellow onion
• 1 Bell pepper
• 2 ribs Celery
• 4 cloves Garlic
• 14 oz Crushed tomatoes
• 3 cups Chicken stock
• 2 tbsp Cajun seasoning
• 2 Bay leaves
• 4 Scallions

Steps

1. Brown the sliced andouille in a heavy pot over medium-high heat until the edges crisp, about 6 minutes. Scoop it out, leaving the rendered fat behind.
2. Soften the onion, bell pepper, and celery in the same fat for 8 minutes, then stir in the garlic and Cajun seasoning for 1 minute until fragrant.
3. Add the rice and stir 2 minutes so every grain gets coated in the seasoned fat. This toasting step keeps the rice from going mushy later.
4. Pour in the tomatoes, stock, and bay leaves; nestle the sausage back in. Bring to a boil, then cover, drop the heat low, and cook 20 minutes without lifting the lid.
5. Scatter the shrimp over the rice, cover again, and cook 6 minutes until the shrimp are pink and the rice is tender. Rest 5 minutes, fluff with a fork, and finish with scallions.

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