Shrimp And Sausage Jambalaya
This flavorful jambalaya captures the essence of Louisiana cuisine with its blend of sausage, ham, shrimp, and aromatic vegetables simmered in a savory broth. The harmonious mix of spices, herbs, and zesty ingredients create a dish that's vibrant in color and bold in flavor. Each spoonful of this hearty jambalaya promises a taste of the South that will warm your soul and delight your taste buds.
— Constant Cookbook
Ingredients
- 1 tablespoon olive oil
- 1 pound sausage, kielbasa or andouille, sliced
- 1 pound smoked ham, cubed
- 1 tablespoon butter
- 1 medium onion, diced
- 1 cup diced celery
- 1 green bell pepper, cored and diced
- 1 red bell pepper, cored and diced
- 1 cup seeded and diced tomato
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced OR ½ teaspoon cayenne
- 2 teaspoons diced fresh oregano
- 1 teaspoon diced fresh thyme
- 2 tablespoons tomato paste
- 6 cups chicken stock
- 3 cups long-grain rice, rinsed
- 3 bay leaves
- 2 teaspoons coarse salt
- 1 teaspoon freshly ground black pepper
- 6 to 8 dashes hot sauce, optional
- ½ cup chopped scallions, divided
- ¾ cup chopped fresh parsley, divided
- ¼ cup freshly squeezed lemon juice
- 1 pound medium shrimp, deveined (20 to 24 count)
Instructions
- 1. Heat the oil in a large Dutch oven over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside.
- 2. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside.
- 3. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent.
- 4. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well.
- 5. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes.
- 6. Add ¼ cup of the scallions, ¼ cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.
- 7. Garnish with the remaining ¼ cup scallions and ½ cup parsley, and a dash of hot sauce, if desired.
Cook Time
1H15M
Prep Time
PT30M
Yield
6 to 8 servings
Nutrition
- Calories: 884 kcal
- Carbohydrate Content: 92 g
- Protein Content: 53 g
- Fat Content: 31 g
- Saturated Fat Content: 10 g
- Cholesterol Content: 293 mg
- Sodium Content: 3193 mg
- Fiber Content: 4 g
- Sugar Content: 8 g
- Serving Size: 1 serving
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