Directions

Sauté the Sausage & Aromatics

1. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat.

2. Add the sliced Andouille sausage and cook until browned, about 5 minutes. Remove and set aside.

3. In the same pot, add the remaining 1 tbsp olive oil, then sauté the onion, bell pepper, and celery for about 3–4 minutes until softened.

Toast the Rice

1. Stir in the rice and cook for 1–2 minutes, stirring frequently, until it turns slightly golden and gives off a nutty aroma.

Build the Flavor

1. Stir in the diced tomatoes (with juice), Shawhan Farms Smoky Creole Rub, cayenne (if using), bay leaf, and black pepper. Mix well.

Cook the Rice

1. Pour in the chicken broth and stir everything together.

2. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and has absorbed the liquid.

Add the Shrimp

1. Once the rice is cooked, gently fold in the shrimp, cover, and let steam for 3–5 minutes until pink and opaque.

Finish & Serve

1. Remove the bay leaf, then fluff the jambalaya with a fork.

2. Garnish with green onions and fresh parsley.

3. Serve hot and enjoy!