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Shrimp Jambalaya

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    This spicy New Orleans favorite can be tamed with a milder smoked sausage, such as chorizo or kielbasa, in place of the traditional Cajun andouille.
    Everyday Food, October 2003
    • Prep Time 20 minutes
    • Total Time 55 minutes
    • Yield Serves 4
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    Ingredients

    • 1 tablespoon canola oil
    • 6 ounces andouille sausage, halved lengthwise and sliced into 1/4-inch-thick pieces
    • 1 medium onion, diced
    • 1 green bell pepper, ribs and seeds removed, diced
    • 3 celery stalks, diced
    • 2 garlic cloves, minced
    • Coarse salt and ground pepper
    • 2 teaspoons paprika
    • 8 plum tomatoes, seeded and chopped
    • 1 cup long-grain white rice
    • 1 pound medium shrimp (about 30), peeled, deveined, and tails removed
    • 1/2 cup thinly sliced scallions, for garnish

    Directions

    1. Heat oil in a large skillet over medium-high heat. Add sausage; cook, turning occasionally, until browned on all sides, 4 to 6 minutes. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Stir in paprika; cook until fragrant, about 1 minute.
    2. Add tomatoes, rice, and 3 cups water to skillet; cover, and simmer over medium heat until rice is cooked and has absorbed all water, about 15 minutes.
    3. Add shrimp to skillet, and cook, covered, until shrimp are opaque throughout, 3 to 4 minutes. Remove from heat; season with salt and pepper, as desired. Serve hot, garnished with scallions.

    Recipe Reviews

    • kwentzel06
      9 Mar, 2012

      As soon as I added the 3 cups of water I thought "that's way too much water". Should have read the other reviews first! However, I quickly added another 1/2 cup of rice and it turned out great!! If I make this again, I would also add more seasoning.

    • crystal2010
      19 Jan, 2012

      Putting 3 cups of water in 1 cup of rice is definitely going to make the dish soggy, especially with the fluid from the tomatoes. I always put no more than 2 cups in and it turns out great every time.

    • MairiC
      12 Nov, 2011

      Very nice, good flavour, hint of heat, beautiful colour. I used chicken stock instead of water to cook the rice., and perhaps used a wee bit more paprika. Next time would like to try smoked paprika. Couldn't find Andouille so used chorizo. Highly recommend, it was a hit

    • Saycheese00
      18 Oct, 2011

      Mine turns out soggy and I left it on longer so the water can be absorb but it got worst. :(

    • Blessed1
      31 Jan, 2008

      This is a really easy dish to prepare. I usually make a more traditional version of Jambalaya (using homemade chicken stock), but it is very time consuming. A quick alternative to make for a crowd - they'll love it! (but please use Andouille sausage - it just isn't Jambalaya without it!)

    • lilybaby1926
      22 Nov, 2007

      My favorite at the moment- I used to bake this or a similar one when my children were young.

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