Jambalaya Recipe
Our Shrimp Jambalaya is made in-house, with dark roux, loads of spices, hearty vegetables, andouille sausage, shredded chicken and lots of shrimp! Served with rice a toasted baguette.
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Ingredients
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Protein
Vegetables
Spices and Seasonings
Liquids
Grains
Bread
Method
Preparation
- 1
Cook the Andouille Sausage
In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced Andouille sausage and cook until browned, about 5-7 minutes. Remove sausage from the pot and set aside.
- 2
Sauté the Vegetables
In the same pot, add the remaining tablespoon of vegetable oil. Add the diced onion, green bell pepper, celery, and garlic. Sauté for about 5 minutes, or until the vegetables are softened.
- 3
Add the Chicken and Spices
Stir in the shredded chicken, Cajun seasoning, thyme, paprika, salt, black pepper, and bay leaves. Cook for an additional 2-3 minutes to allow the spices to bloom.
- 4
Incorporate the Tomatoes and Broth
Add the diced tomatoes (with their juices) and chicken broth to the pot. Stir well to combine.
- 5
Add Rice and Return Sausage
Stir in the long-grain white rice and return the cooked Andouille sausage to the pot. Bring to a gentle simmer.
- 6
Cook the Jambalaya
Cover the pot and reduce the heat to low. Let the jambalaya simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
- 7
Add Shrimp
In the last 5 minutes of cooking, add the shrimp to the pot, cover, and allow them to cook until they are pink and opaque.
- 8
Finishing Touches
Remove the bay leaves, stir in the chopped green onions, and adjust seasoning if necessary. Let rest for 5 minutes before serving.
