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Shrimp Jambalaya with Andouille Sausage

Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Dinner
Keyword: andouille, rice, shrimp
Servings: 4


  • 2 tbsp butter
  • 1 tbsp canola oil
  • 13.5 oz andouille sausage, sliced thinly 
  • 1 tbsp tomato paste 
  • 1 medium onion, diced 
  • 1 medium red bell pepper, diced 
  • 1 carrot, diced
  • 1 rib celery, diced 
  • salt and fresh ground black pepper, to taste
  • 5 cloves garlic, sliced 
  • 2 tbsp creole seasoning*
  • 1 tsp dried thyme
  • a dash of cayenne 
  • 1 tsp smoked paprika 
  • 1/2 tsp gumbo file seasoning 
  • 1 cup white rice 
  • 1/2 tbsp hot sauce 
  • 2 cups chicken stock 
  • 1 28 oz can crushed tomatoes
  • 1/4 cup white wine, such as sauvignon blanc 
  • 2 bay leaves 
  • 1 lb large or jumbo shrimp, peeled and deveined 


  • Heat a large deep sauté pan over medium-high heat. Add butter and oil, and cook until butter melts. Swirl to coat pan.
    2. Add the andouille and cook 3-4 minutes on each side until lightly browned.
    3. Reduce the heat to medium-low and add the celery, onion, pepper, and carrots. season with salt and pepper and cook- stirring occasionally, for 5-7 minutes until veggies are softened a bit.
    4. Add the garlic, creole seasoning, dried thyme, smoked paprika, gumbo file and tomato paste. Stir well and cook 2 minutes, until fragrant.
    5. Add the rice and bring heat up to medium-high. Cook, stirring occasionally for 3-4 minutes.
    6. Add the chicken stock, bay leaves, wine, hot sauce and crushed tomatoes.
    7. Stir to combine, and cove. Cook on low heat for 35-45 minutes, until thickened and rice is cooked through. Stir occasionally to prevent sticking.
    8. Stir in the raw shrimp and cover. Cook for 3-4 minutes on low heat until just opaque
    9. Serve hot and top with sliced green onion.