Jambalaya is the ultimate Louisiana comfort food. This rice dish combines spicy Andouille sausage, shrimp and creole spices in a large skillet and slow cooked over the stove. There are lots of variations of Jambalaya so it’s a fun dish to experiment with. A great trick to get some of that briny shrimp flavor into the rice is cooking the shells in the chicken stock, effectively making a super quick shrimp stock. I went to the local butcher for the Andouille (which I would recommend for the boost in quality and flavor) but you can find it in most grocery stores as well. I pre-make my Creole seasoning which I keep in a marked jar in the spice cabinet. This recipe can easily be served as a main course but also works well as a side to many other Creole dishes. I garnished the dish with plenty of Louisiana-style hot sauce and chopped green onions.
(Makes 4-6 servings)
- 1 yellow onion, chopped
- 1 tbsp olive oil
- 1 large green pepper, chopped
- 3 stalks celery, chopped
- 1 tbsp worcestershire
- 1 lb Andouille sausage, sliced
- 1 tbsp Creole seasoning, or more to taste (recipe below)
- 1 tsp dried sassafras (gumbo file powder)
- 3 cloves garlic, minced
- 1 tsp oregano
- 29 oz. diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cups rice
- 4 cups chicken stock
- 1/2 lb raw shrimp, shells removed and set aside
- 2 bay leaves
- salt and pepper to taste
- green onions, chopped for garnish
- Louisiana hot sauce
- In a sauce pot, boil the chicken stock and shells, cover and cook on lowest setting.
- In a flat pan or skillet heat the olive oil and add the sliced andouille. Brown on all sides, about 3 minutes.
- Add the onion, celery and green peppers, cover and cook until onions are translucent, about 8 minutes.
- Add the garlic, oregano, sassafras and creole seasoning and cook until fragrant, about a minute.
- Strain and discard the shells from the stock and add to the sausage and vegetable mixture.
- Stir in the rice, diced tomatoes, tomato paste, bay leaves, and Worcestershire. Cover and bring to a boil.
- Once a boil is reached, turn down the heat to low and let simmer about 30-40 minutes, or until the sauce has reduced and the rice is tender.
- Add the shrimp and cook until no longer translucent about 3-5 minutes.
- Season with salt, pepper and hot sauce to taste. Garnish with more hot sauce and green onions.
(Makes about 2/3 cup)
- 2 1/2 tbsp paprika
- 2 tbsp garlic powder
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tsp cayenne
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1/2 tsp salt
- Mix all together.