Shrimp Jambalaya with Andouille Sausage

This easy and delicious Shrimp Jambalaya with Andouille Sausage is packed with creole flavor, smoky sausage, veggies, tender rice and succulent shrimp for a one pot meal that's sure to satisfy!

Prep Time15

Cook Time55

Total Time1 10

Course: Dinner

Cuisine: American

Keyword: shrimp jambalaya

Servings:

Calories: 758kcal

Author: Sharon Farnell

Ingredients

2 tablespoon butter
1 tablespoon canola oil
13.5 oz andouille sausage, sliced thinly
1 tablespoon 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 tablespoon creole seasoning*
1 teaspoon dried thyme
a dash of cayenne
1 teaspoon smoked paprika
½ teaspoon gumbo file seasoning
1 cup white rice
½ tablespoon hot sauce
2 cups chicken stock
1 28 oz can crushed tomatoes
¼ cup white wine, such as sauvignon blanc
2 bay leaves
1 lb large or jumbo shrimp, peeled and deveined

Instructions

Heat a large deep sauté pan over medium-high heat. Add butter and oil, and cook until butter melts. Swirl to coat pan.
Add the andouille and cook 3-4 minutes on each side until lightly browned.
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.
Add the garlic, creole seasoning, dried thyme, smoked paprika, gumbo file and tomato paste. Stir well and cook 2 minutes, until fragrant.
Add the rice and bring heat up to medium-high. Cook, stirring occasionally for 3-4 minutes.
Add the chicken stock, bay leaves, wine, hot sauce and crushed tomatoes.
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.
Stir in the raw shrimp and cover. Cook for 3-4 minutes on low heat until just opaque
Serve hot and top with sliced green onion.

Nutrition