Author: Shawhan Farms
This smoky Creole jambalaya brings together sausage, shrimp, and rice in a single pot, building flavor as it cooks. The combination of aromatics, tomatoes, and seasoning creates a balanced dish with depth and warmth.
It’s a reliable option when you want something hearty that doesn’t require multiple pans or complicated steps.
Ingredients
- 2 tbsp olive oil
- 1 lb andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 1/2 cups long-grain white rice
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 1 (14.5 oz) can diced tomatoes (with juice)
- 3 cups chicken broth
- 2 tbsp Shawhan Farms Smoky Creole Rub
- 1/2 tsp cayenne pepper (optional)
- 1 bay leaf
- 1/2 tsp black pepper
- Green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Directions
- Cook sausage: Heat 1 tablespoon oil in a large pot over medium heat. Brown sausage, then remove and set aside.
- Sauté vegetables: Add remaining oil, then cook onion, bell pepper, and celery until softened, about 3–4 minutes.
- Toast rice: Stir in rice and cook for 1–2 minutes until lightly toasted.
- Build flavor: Add tomatoes, seasoning, cayenne (if using), bay leaf, and black pepper. Stir to combine.
- Cook: Add broth and return sausage to the pot. Bring to a boil, then reduce heat, cover, and simmer for 18–20 minutes until rice is tender.
- Add shrimp: Stir in shrimp, cover, and cook for 3–5 minutes until pink and cooked through.
- Serve: Remove bay leaf, fluff rice, and garnish with green onions and parsley.
Recipe Notes
- Can swap shrimp for chicken or additional sausage.
- Adjust spice level with cayenne.
- Prep vegetables ahead of time to speed up cooking.