Thursday, June 26, 2014

Spicy Shrimp & Andouille Sausage Jambalaya

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It's a hot summer and with the heat, I've been craving spicy food. It's been awhile since we enjoyed Cajun cuisine so I put my favorite jambalaya on our weekly menu. This Spicy Jambalaya satisfied my craving for heat (with some added hot sauce on the side) yet it was to tame enough for Joel to enjoy. Shrimp and Andouille sausage made this a hearty one pot meal for a quick weeknight dinner...



It's no surprise we love our rice dishes... and jambalaya is no exception. We especially enjoy the combination of shrimp, sausage and chicken mixed in with a tomato based sauce to make it a true one pot meal. For this version of jambalaya, I added a bit more hot sauce plus more for serving on the side. 
I also used Kayem andouille sausage, which had a great Cajun spice flavor all on its own that added to the dish. The key is to really use quality ingredients. For the shrimp, I used 21-30 sized shrimp (which is 21-30 shrimp makes up about 1 pound of shrimp). I wouldn't recommend anything smaller since they would cook too fast and end up rubbery. Ideally, the shrimp and sausage should be roughly similar in size so it results in a more cohesive dish. This jambalaya freezes well too, if you wanted to make this into a make ahead meal. I also found that the flavors really meld well if enjoyed the next day or as leftovers!

Spicy Jambalaya
recipe from Cooking Light


  • 1 tablespoon olive oil
  • 1 cup chopped onion 
  • 1 cup chopped red bell pepper
  • 1 tablespoon minced garlic
  • 6 ounces Kayem andouille sausage, sliced 
  • 1 cup uncooked long-grain white rice
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic salt
  • bay leaf
  • 2 cups fat-free, less-sodium chicken broth
  • 3/4 cup water
  • 1 tablespoon tomato paste
  • 1/2 teaspoon hot pepper sauce (or more to taste)
  • (14.5-ounce) can no salt-added diced tomatoes, undrained 
  • 1/2 pound peeled and deveined medium shrimp 
  • 2 tablespoons chopped fresh parsley
  1. In a large Dutch oven set over medium high heat, heat the olive oil  and add chopped onion, chopped bell pepper, minced garlic, and sausage. Sauté the vegetables and sausage for about 5 minutes or until vegetables are tender.
  2. Add rice and toast briefly with the vegetables, for about 3-5 minutes. Next, add the spices - paprika, black pepper, oregano, onion powder, thyme, garlic salt and bay leaf. Stir to incorporate the spices into the rice and vegetables.
  3. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes to the pot, stir and bring to a boil. 
  4. Once boiling, cover the pot, reduce the heat, and simmer 20 minutes. 
  5. Add shrimp on top of the rice - do not stir. Cover and continue cooking for 3 minutes. Turn off heat and let the pot stand for 5 minutes covered. 
  6. Remove the bay leaf, stir in parsley and serve with additional hot sauce on the side if desired.

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